This Vinaigrette Salad with Avocado Oil Dressing (Ukrainian Red Beet Salad) is very special to me. It brings back those sweet childhood memories when my mom used to make it for her family on holidays. She loved making everything surrounding the holidays extra special for the kids and its small things like these that resurface sweet memories. It was really special, thinking back. The best time for making this particular salad was usually in the fall/winter time after the harvesting of red beets from the garden fields.
Back in Ukraine, my parents grew very large fields of produce as a means to provide for the large family. Not only red beets, but most of the ingredients that go into this salad like carrots, potato, onion, and pickled cucumbers are home-grown. Back then it was the way of the land.
Nowadays, you have the option of all these ingredients being instantly available at any grocery store allowing you to make this salad any time you wish. While still very delicious, it still doesn’t quite have the same sentimental value.
I consider this salad as one of the healthiest ones out there. It consists of organic vegetables, including red beets which are very good for you. I usually make this salad about a day ahead, because it tastes best after all the vegetables have soaked in the flavors.
There are many different varieties of this salad. Some people add peas or beans. We like the simple original version as we’ve had in childhood. As for the dressing, a little plain oil does the job. I used sunflower and vegetable oils in the past, but avocado oil is the best tasting and healthiest, in my opinion. It’s a great-tasting, healthy salad that also looks very festive. Give it a try and you'll know what I mean.
Vinaigrette Salad with Avocado Oil Dressing Instructions
- Yellow potatoes
- Carrots
- Red beets
- Yellow onion
- Pickles
Vinaigrette Salad Dressing and Seasoning Ingredients
- Avocado oil
- Black ground pepper
- Sea salt
Vinaigrette Salad Instructions
Trim off stems, wash and place potatoes and carrots into a small pot. Cover with water, add 1 tbsp. (15 ml) and boil for 25 minutes. Drain and let them cool before peeling and dicing.
Same cooking instruction for red beets, except I cut each beet into 4 pieces to speed up the cooking process. (You may also bake beets in the oven. Cover each whole beet with aluminum foil and bake at 400 F (200 C) for 45-60 minutes depends on the size.)
After cooked vegetables are cooled, peel the skin, dice vegetables, and then place all diced vegetables into one large bowl. (I placed all diced vegetables into different bowls temporarily for better visibility.)
Mix all ingredients together. Sprinkle salt, pepper and add avocado oil. Mix very carefully again (do not mash vegetables while mixing so the softened vegetable cubes don't lose their shape).
Cover the bowl with a lid and refrigerate for at least 6 hours or overnight for the best-tasting result. Mix the salad before serving. Enjoy!
There are many different varieties of this salad. Some people add peas or beans. We like the simple original version as we’ve had in childhood. As for the dressing, a little plain oil does the job. I used sunflower and vegetable oils in the past, but avocado oil is the best tasting and healthiest, in my opinion. It’s a great-tasting, healthy salad that also looks very festive.
- 1.5 lbs. (680 g) – organic potatoes (I use yellow)
- 1 lb. (450 g) – organic carrots
- 2 lbs. (900 g) – organic red beets
- 1 small – onion (I use yellow homegrown)
- 8 oz. (225 g) – pickles (I use 2 large home-canned pickles)
- ¼ cup (120 g) – Avocado oil
- ½ tsp. (5 m)l – black ground pepper or to taste
- 1 tbsp. (15 ml) – sea salt or to taste (plus 1 tbsp. for cooking beets and 1 tbsp. for cooking potatoes with carrots)
-
Trim off stems, wash and place potatoes and carrots into a small pot. Cover with water, add 1 tbsp. (15 ml) and boil for 25 minutes. Drain and let them cool before peeling and dicing.
-
Same cooking instruction for red beets, except I cut each beet into 4 pieces to speed up the cooking process. (Tip: You may also bake beets in the oven. Cover each whole beet with aluminum foil and bake at 400 F (200 C) for 45-60 minutes depends on the size.)
-
After cooked vegetables are cooled, peel the skin, dice vegetables, and then place all diced vegetables into one large bowl.
-
Mix all ingredients together. Sprinkle salt, pepper and add avocado oil. Mix very carefully again (do not mash vegetables while mixing so the softened vegetable cubes don't lose their shape).
-
Cover the bowl with a lid and refrigerate for at least 12 hours or overnight for best tasting result. Mix the salad before serving.
-
Enjoy!
You may also bake beets in the oven. Cover each whole beet with aluminum foil and bake at 400 F (200 C) for 45-60 minutes depends on the size.
If you make this Vinaigrette Salad with Avocado Oil Dressing (Ukrainian Red Beet Salad), please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Looking for more delicious salads? Here are a couple of similar recipes to choose from:
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
Are any husbands out there seeing this? If your wife spends a lot of time in the kitchen, this will be the BEST Christmas present for her 🙂
Love this Vinaigrette Salad with Avocado Oil Dressing? Please save and Pin on Pinterest!
Absolutely love this salad. I agree, it's pretty healthy, those beets... yum! I also remember those farming day, and working on a field with my parents. It was hard work, but so much great memories. Love how bright and clear the pictures are. Thank you for sharing another delicious recipe Valya.
Thank you very much Maria! Really appreciate your sweet words and taking time to comment 🙂
One of my favorite salads! I also add sauerkraut and butter beans (or even grilled or roasted chicken), so it's a complete meal. It's awesome with fresh crusty bread!
I agree! I never tried or heard of anyone adding chicken. I will have to give that a try. Thank you very much for stopping by and commenting Tanya 🙂
One of my favorite salads!! I will be the one to make this at this years thanksgiving but I like to to add kidney beans to give some protein (not a huge meat eater). Ive always made it with sunflower oil because I love the smell and the taste it adds, Im curios is avocado oil similar like that?
You sure can add beans. Sunflower oil has a strong smell, similar to olive oil. I like avocado oil better due to it's soft smell and taste. Of course, everyone has different taste and you can try both ways to compare for your self. Thank you very much for your comment Nikole 🙂
mmm thank you for posting one of my favorite salads! Like previous commenters, I've tried it with kidney beans and sauerkraut and loved it! Just recently came across your blog and love all the traditional recipes you have! Thank you for taking the time to publish such gorgeous recipes and pictures
Welcome to my website Evelina! I’m glad you liked the recipe. Thank you for amazing five ⭐️ review! ?
I have a question: when boiling the beets, the water is so red. I wonder if that takes away any nutrients or flavour as opposed to baking them and keeping all the yummy goodness to add to the salad?
I have been baking beets lately and love it better that way. I would suggest baking them instead. You live, you learn, right? 😉