Pickled beet salads
Pickled beet salad is a vibrant, tangy dish made from cooked beets that have been pickled in a vinegar-based brine, often combined with onions, herbs, and sometimes other vegetables. It is a staple in many Eastern European cuisines, particularly in Russia, Poland, and Ukraine, where it is known as 'vinegret' or simply a pickled beet side dish.
🍽️ Nutrition at a glance
This salad is low in fat and protein but provides a good source of carbohydrates, primarily from the natural sugars in beets. It is rich in fiber, folate (vitamin B9), manganese, and potassium, with a typical serving containing around 80-120 calories.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 2.5 g |
| Carbs | 20 g |
| Fat | 0.5 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 350 mg |
| Potassium | 400 mg |
| Folate (B9) | 80 mcg |
| Manganese | 0.5 mg |
| Iron | 1.2 mg |
| Vitamin C | 8 mg |
| Vitamin B6 | 0.2 mg |
| Magnesium | 25 mg |
| Phosphorus | 55 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pickled beet salad is a cornerstone of Slavic winter cuisine, historically prepared to preserve beets for the long cold months. Nutritionally, the pickling process not only adds a distinctive sour flavor but may also enhance the availability of certain antioxidants like betalains found in beets.
