Low Sodium Vinegret

Brighten up your table with this flavorful Low Sodium Vinegret, a heart-healthy twist on the classic Russian beet salad. Packed with vibrant root vegetables like beets, carrots, and potatoes, this dish is elevated with crisp, unsalted pickles, tender green peas, and a zesty apple cider vinegar dressing. Fresh dill adds an aromatic touch, while a light drizzle of olive oil ties everything together. This sodium-conscious recipe is easy to prepare, naturally colorful, and perfect as a chilled side dish or a refreshing vegetarian main course. Enjoy a guilt-free, nutrient-rich salad that's as nutritious as it is delicious!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 medium Beets
• 2 medium Carrots
• 2 medium Potatoes
• 2 small Pickles (unsalted or low-sodium)
• 1 cup Green peas (unsalted or low-sodium, canned or fresh)
• 0.5 medium Red onion
• 2 tablespoons Fresh dill
• 3 tablespoons Olive oil
• 1.5 tablespoons Apple cider vinegar
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Rinse and scrub the beets, carrots, and potatoes thoroughly under cold water to remove any dirt. Do not peel them yet.

Step 2

In separate pots, boil the beets, carrots, and potatoes until they are fork-tender (about 45 minutes for beets, 20-25 minutes for potatoes, and 15-20 minutes for carrots). Drain and let the vegetables cool.

Step 3

Once cooled, peel the boiled vegetables. The skins should easily come off with rubbing or a knife.

Step 4

Dice the beets, carrots, and potatoes into small, uniform cubes and transfer them into a large mixing bowl.

Step 5

Dice the pickles and finely chop the red onion. Add them to the bowl.

Step 6

If using canned green peas, rinse them under cold water to remove any residual sodium. If using fresh peas, blanch them in boiling water for 2 minutes, then transfer them to an ice bath to cool. Add the peas to the bowl.

Step 7

Finely chop the fresh dill and add it to the vegetable mixture.

Step 8

In a small bowl, whisk together the olive oil, apple cider vinegar, and ground black pepper to create the dressing.

Step 9

Pour the dressing over the vegetables and gently toss everything together until evenly coated. Be careful not to mash the vegetables while mixing.

Step 10

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

Step 11

Serve chilled as a side dish or a light main course. Enjoy your low-sodium vinegret!

Nutrition Facts

Serving size	(1182.1g)

Amount per serving	% Daily Value*
Calories	1122.2

Total Fat 44.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 665.1mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 31.9g	0%
Total Sugars 43.3g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 236.9mg	0%
Iron 11.1mg	0%
Potassium 4104.7mg	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: 34.7%

Protein: 9.6%

Carbs: 55.7%