5 from 3 votes
Vinaigrette Salad with Avocado Oil Dressing (Ukrainian Red Beet Salad)
Vinaigrette Salad with Avocado Oil Dressing (Ukrainian Red Beet Salad)
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
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.
Servings: 14
Author: Valya at Valya's Taste of Home
  • 1.5 lbs. 680 g – potatoes (I use yellow)
  • 1 lb. 450 g – carrots
  • 2 lbs. 900 g – red beets
  • 1 small – onion I use yellow
  • 8 oz. 225 g – pickles (I use 2 large pickles)
  • ¼ cup 120 g – Avocado oil
  • ½ tsp. 5 ml – black ground pepper
  • 1 tbsp. 15 ml – sea salt (plus 1 tbsp. for cooking beets and 1 tbsp. for cooking potatoes with carrots)
  1. 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.
  2. 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.)
  3. After cooked vegetables are cooled, peel the skin, dice vegetables, and then place all diced vegetables into one large bowl.
  4. 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).
  5. Cover the bowl with a lid and refrigerate for at least 12 hours or overnight for best tasting result. Mix the salad before serving.
  6. Enjoy!