Heart-Healthy Vinegret

Give your salad routine a wholesome twist with this Heart-Healthy Vinegret—a vibrant, nutrient-packed spin on the classic Eastern European beet salad. Bursting with the earthy sweetness of beets, tender carrots and potatoes, tangy pickled cucumbers, and fiber-rich green peas, this dish is as nourishing as it is colorful. A zesty vinaigrette made with extra virgin olive oil, apple cider vinegar, and Dijon mustard ties it all together, delivering bold flavors while keeping heart health in mind. Perfectly customizable, with optional fresh dill for a herbaceous touch, this vegan, low-sodium recipe is ideal for meal prepping or serving as a crowd-pleasing side dish. Ready in just over an hour and best enjoyed chilled, Heart-Healthy Vinegret makes eating clean both easy and delicious!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium beets
• 2 medium carrots
• 2 small potatoes
• 2 medium pickled cucumbers
• 1 cup green peas (no-salt-added, canned or frozen)
• 0.5 medium red onion
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh dill (optional, finely chopped)
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt (optional, reduced or omitted for lower sodium)

Directions

Step 1

Wash the beets, carrots, and potatoes thoroughly. Do not peel yet, as the skins will help retain nutrients during cooking.

Step 2

Place the beets in a medium pot, cover with water, and bring to a boil. Lower the heat to a simmer and cook for 30-40 minutes or until fork-tender. In a separate pot, boil the carrots and potatoes together for 15-20 minutes, or until they can be easily pierced with a fork.

Step 3

While the vegetables are cooking, dice the pickled cucumbers and finely chop the red onion. If using fresh dill, finely chop it as well. Set these aside.

Step 4

Once cooked, drain the beets, carrots, and potatoes, and let them cool until they are safe to handle. Peel off the skins with your fingers or a small knife.

Step 5

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

Step 6

Add the diced pickled cucumbers, red onion, and green peas to the bowl with the cooked vegetables.

Step 7

In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, ground black pepper, and salt (if using) to make the vinaigrette.

Step 8

Pour the vinaigrette over the vegetable mixture and gently toss until all the ingredients are evenly coated. Be careful not to mash the vegetables while mixing.

Step 9

If desired, garnish the salad with fresh dill for added flavor.

Step 10

Cover the salad and allow it to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Serve cold or at room temperature.

Nutrition Facts

Serving size	1161.2 grams (1161.2g)

Amount per serving	% Daily Value*
Calories	964

Total Fat 44.60g	57%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 0.30g
Cholesterol 0mg	0%
Sodium 1746mg	76%
Total Carbohydrate 128.10g	47%
Dietary Fiber 25.50g	91%
Total Sugars 39.00g
Protein 23.80g	48%

Vitamin D 0IU	0%
Calcium 187mg	14%
Iron 8mg	46%
Potassium 3303mg	70%

*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: 39.8%

Protein: 9.4%

Carbs: 50.8%