Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 8.8 oz (250 g) beet
- 7.1 oz (200 g) potatoes
- 3.5 oz (100 g) carrot
- 7.8 oz (220 g) canned white beans, drained
- 3.5 oz (100 g) brined cucumber pickles, diced
- 1.4 oz (40 g) onion, finely diced
- 3.1 tsp (14 g) sunflower oil
- 0.4 oz (10 g) dill, chopped
- 0.5 US fl oz (15 ml) white wine vinegar
- 0.5 tsp (1 g) black pepper
Method
- Boil the beet separately for 35–45 minutes until tender. Boil potatoes and carrot for 20–25 minutes until tender. Cool promptly and peel.
- Cut the vegetables into small, even cubes. Toss beet with half the oil in a bowl to reduce color transfer.
- Combine with drained beans, pickles, onion and dill. Add remaining oil, vinegar and pepper; taste before adding any optional salt.
- Refrigerate until chilled, about 1 hour additional to active time, then divide between two bowls.
Cook’s note: Beans are a common variation and make this a more substantial salad. This recipe is naturally free of meat and dairy; protein is modest, not a high-protein claim.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 380 kcal · Protein 15 g · Carbohydrates 62 g · Fat 8 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.