Ukrainian Vinegret — Classic Beetroot Salad
The iconic Ukrainian salad: diced beetroot, potato, carrot, sauerkraut and pickled gherkins with a sunflower oil dressing. 195 kcal, naturally vegan, and wonderful cold.
- cooked beetroot, diced into 8mm cubes 150g
- waxy potatoes, boiled and diced 150g
- carrot, boiled and diced 1 medium
- sauerkraut, drained and roughly chopped 80g
- pickled gherkins, diced 2
- red onion, very finely diced ½ small
- sunflower or olive oil 1½ tbsp
- apple cider vinegar 1 tsp
- fresh dill, chopped 2 tbsp
- to taste salt & black pepper
- 1
Cook potatoes and carrot: bring a pot of salted water to a boil. Add whole potatoes and carrot. Potatoes need 15–20 minutes, carrot 12–15 minutes. Cool completely before dicing.
- 2
Dice beetroot, potatoes, and carrot into roughly equal 8mm cubes. Keep them separate for now.
- 3
Toss the beetroot with ½ tbsp oil and a pinch of salt in its own bowl. Let sit 5 minutes — this creates a light coating that limits colour bleed.
- 4
In a large bowl, combine potatoes, carrot, sauerkraut, gherkins, and red onion. Add the dressed beetroot and toss gently.
- 5
Add remaining oil, apple cider vinegar, dill, salt, and pepper. Toss again. Taste and adjust — it should be slightly tangy, lightly oily, and deeply savoury.
- 6
Refrigerate at least 30 minutes before serving. Vinegret improves significantly after a few hours or overnight.
Vinegret is Ukraine’s answer to a composed vegetable salad — and one of the most misunderstood dishes in Eastern European cuisine. The name comes from vinaigrette, the dressing, not a specific dish. Every family has their version: some add kidney beans, some green peas, some a splash of brine from the gherkin jar.
This version keeps it classic: beetroot, potato, carrot, sauerkraut, gherkin. It is nutritionally impressive — the sauerkraut brings probiotics and vitamin C, the beetroot provides nitrates and folate, and the whole dish is naturally vegan, naturally gluten-free, and genuinely delicious cold. It is perfect for meal prep: make a large batch and eat it across three days.
Frequently asked questions
Why oil and not mayonnaise?
Traditional vinegret is dressed with oil — it's the naturally vegan one. The mayo-dressed cousin is Olivier salad.
How do I stop the beetroot staining everything?
Toss the diced beetroot in a little oil separately before combining — the oil seals the colour in.
How long does it keep?
3 days in the fridge, and honestly better on day two once the sauerkraut and gherkins season the vegetables.
lunch Pearl Barley & Mushroom Soup
A thick, warming Eastern European soup with pearl barley, chestnut mushrooms, dried porcini, and aromatic vegetables. 195 kcal per serving — deeply satisfying and completely plant-based.
lunch Belarusian Kholodnik – A Chilled Pink Beet & Kefir Soup for Summer Days
This vibrant Belarusian chilled beet soup, known as Kholodnik, is made with kefir, fresh dill, and crunchy cucumber. It's a refreshing, low-calorie meal packed with probiotics to support gut health.
lunch Bulgarian Green Bean & Egg Salad (Salata ot Zelen Fasul s Yaitsa)
This classic Bulgarian salad combines tender green beans and hard-boiled eggs in a creamy, garlicky yogurt dressing. It's a satisfying, high-protein lunch that's perfect for staying full and managing your weight.