Dairy-Free Vinegret

Brighten up your table with this vibrant and wholesome Dairy-Free Vinegret, a plant-based twist on the classic Russian beet salad. Packed with nutrient-dense ingredients like earthy beets, tender potatoes, crunchy dill pickles, and tangy sauerkraut, this salad offers a perfect harmony of flavor and texture in every bite. Lightly dressed with sunflower oil and a splash of vinegar, it’s naturally dairy-free, gluten-free, and vegan-friendly, making it an ideal side dish for any occasion. Ready in under an hour (including cooking time for the vegetables), this colorful salad is not only easy to prepare but also incredibly versatile—serve it chilled or at room temperature to enhance its bold, refreshing flavors. Perfect for potlucks, weekday meals, or holiday feasts, the Dairy-Free Vinegret is truly a celebration of simple, wholesome ingredients.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 medium beets
• 2 medium potatoes
• 2 medium carrots
• 3 medium pickles (dill or sour, not sweet)
• 1 cup sauerkraut
• 1 cup peas (cooked or canned, drained)
• 4 tablespoons sunflower oil (or another neutral oil)
• 1 tablespoon white vinegar (or apple cider vinegar)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

1. Wash the beets, potatoes, and carrots thoroughly. Place all the vegetables in a large pot and cover them with water.

Step 2

2. Bring the pot to a boil and let the vegetables cook over medium heat until they are tender. Potatoes and carrots will take about 20-25 minutes to cook, while beets may require 40-45 minutes.

Step 3

3. Remove the vegetables from the pot as they become tender (test with a fork). Let them cool completely before peeling.

Step 4

4. Peel the beets, potatoes, and carrots once they have cooled. Dice them into small, uniform cubes and transfer them to a large mixing bowl.

Step 5

5. Dice the pickles into small cubes and add them to the bowl with the diced vegetables.

Step 6

6. Add the sauerkraut and peas to the bowl as well. Toss everything to combine.

Step 7

7. In a small bowl, whisk together the sunflower oil, white vinegar, salt, and black pepper to create the dressing.

Step 8

8. Pour the dressing over the salad and gently mix everything until well combined. Be careful not to mash the vegetables.

Step 9

9. Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Step 10

10. Serve chilled or at room temperature as a side dish or light meal. Enjoy your dairy-free vinegret!

Nutrition Facts

Serving size	(1334.1g)

Amount per serving	% Daily Value*
Calories	1314.7

Total Fat 63.1g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 5.6mg	0%
Sodium 4015.3mg	0%
Total Carbohydrate 168.2g	0%
Dietary Fiber 37.5g	0%
Total Sugars 45.8g
Protein 29.9g	0%

Vitamin D 5.6IU	0%
Calcium 261.7mg	0%
Iron 13.2mg	0%
Potassium 4419.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 8.8%

Carbs: 49.5%