Photo: Anna Pelzer
Ukrainian Salat Vinaigrette (Beet Salad)
10 ingredients
30 min + 30 min
16 servings
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Watch how to make this traditional Ukrainian beet salad.
Estimated Nutrition (whole recipe, rough)
457
Calories
12g
Protein
14g
Fat
74g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound beets
- 1 pound carrots
- 1 pound potatoes
- 2 large dill pickles, diced
- 1 onion, minced
- 1 (8 ounce) can peas, drained
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
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Recipe sourced from
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