In Russian cuisine, beet salad is quite popular, which, among other things, may include sauerkraut. This salad is called vinaigrette in Russia and the CIS countries. In foreign cuisines, vinaigrette is not a full-fledged dish, but a sauce for salad dressing, prepared on the basis of wine vinegar, olive oil, pepper and salt.

If we talk about vinaigrette, as well as a full-fledged dish, then it may well become a replacement for high-calorie dishes. Despite its relatively low calorie content, vinaigrette does not contain the most healthy foods for your figure. Among such products are boiled potatoes, beets and carrots. However, as in many other cases, the vinaigrette recipe can be easily simplified by reducing the volume of not the most healthy products or replacing them with others. There are several recipes for how to prepare a dietary vinaigrette for weight loss:

Diet vinaigrette with beans

To prepare you should take:

• one large beet;
• one can of red beans (without sauce);
• two fresh cucumbers;
• two hundred grams of fresh carrots;
• one tablespoon of weak apple cider vinegar;
• smelling sunflower oil.

The beets need to be boiled and cooled. Then you need to peel this vegetable and cut it into small cubes. The carrots should be washed and peeled, then grated on a coarse grater. Cucumbers are also grated. The beans need to be washed with boiled water. The prepared ingredients of the dish must be mixed until smooth, after which the vinaigrette should be seasoned with vinegar and oil, one tablespoon at a time, and also add pepper and salt to taste.

With green beans

Potatoes are the most dangerous product for your figure in a salad such as vinaigrette, since it has a fairly high glycemic index. There is a recipe that allows you to cook without boiled potatoes. In this case, potatoes are replaced with green beans. In addition, the dietary vinaigrette without potatoes includes the following components:

• fresh cucumbers;
• beet;
• sauerkraut;
• one tablespoon each of olive oil and lemon juice.

All ingredients must be taken in equal proportions. Beans and beets must be boiled. Cut the beans in half. Beets and cucumbers should be cut into small cubes. Sauerkraut is too sour; to fix this, you need to rinse it. The prepared ingredients must be thoroughly mixed, then seasoned with olive oil and lemon juice, and salt to taste.

To prepare such an unusual dish you need to take:

• two hundred grams of champignons;
• two hundred grams of fresh carrots;
• one green apple;
• two to three tablespoons of green peas (you can take either fresh or canned);
• two hundred grams of beets;
• any herbs of your choice;
• olive oil.

The mushrooms should be boiled, cooled and cut into strips. The beets are also boiled, after which they are peeled and cut into small cubes. The carrots and apples, in turn, are grated. The pre-prepared ingredients are mixed, after which green peas, herbs and oil should be added to the resulting mixture. Salt is added to the dish to taste.

In this case, you need to stock up on the following products:

• one beet;
• two hundred grams of carrots;
• two hundred grams of asparagus;
• two fresh cucumbers;
• one tablespoon of sesame seeds;
• a mixture of the juice of one lemon and a tablespoon of soy sauce.

Pre-peeled beets must be grated on a fine grater, and the carrots must be chopped into long strips (this vegetable is also cut when preparing Korean carrots). The cucumbers are peeled and cut into small cubes. The asparagus is also finely chopped. All vegetables need to be transferred to a deep bowl and a mixture of juice and sauce should be added, then mixed thoroughly. Sesame seeds are added to the resulting mixture, after which the dish is mixed again.

To prepare such an unusual dietary vinaigrette, you need to take:

• zucchini;
• apple;
• carrot;
• beet;
• two hundred grams of peas in pods;
• vegetable oil;
• salt to taste.

Carrots and beets are grated on a coarse grater, and the zucchini is peeled and cut into small cubes. After this, the vegetables prepared in this way should be transferred to a baking sheet covered with parchment paper or having a non-stick coating. Next, the vegetables are sent to an oven preheated to one hundred and eighty degrees. After baking, all ingredients are cooled and then peas are added to them. Everything needs to be thoroughly mixed until smooth and seasoned with a small amount of vegetable oil and salt.

The presented options for preparing such a dish as vinaigrette are far from the only ones. There are many options for preparing this salad, so everyone can choose something for themselves.

Step-by-step recipes for making vinaigrette without potatoes with beans, green peas, pickles, herring, mushrooms and sauerkraut: with vegetable oil, mustard dressing and mayonnaise

2018-03-10 Marina Danko

Grade
recipe

1843

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

5 gr.

Carbohydrates

5 gr.

62 kcal.

Option 1: Classic recipe for dietary vinaigrette without potatoes

With a slight modification, the salad described below is popular in the northern regions of Ukraine. There it is served seasoned not with sunflower oil, but with pumpkin oil. It is believed, and not without reason, that pumpkin seed oil is a whole storehouse of beneficial substances. If you don’t see such a product in the grocery store, try asking about its availability at the pharmacy. Unrefined pumpkin seed oil is sold as a healthy dietary supplement, and believe me, for good reason.

Ingredients:

• beets - one small root vegetable;
• two pickled cucumbers;
• 200 gr. sauerkraut;
• aromatic vegetable oil - to taste;
• small sized carrot.

Step-by-step recipe for vinaigrette without potatoes

In different saucepans, fill with cold water and boil the carrots and beets until tender. So that the beets do not lose their luxurious color, it is recommended to add a little table vinegar to the water, and so that the carrots do not change their taste, you need to add a pinch of sugar to it.

Place the sauerkraut in a colander and leave it there for a while. The cabbage should be well dried from the brine.

When the vegetables are ready, strain the broth and fill them with cold water. Let stand for a quarter of an hour until completely cooled.

Peel the cooled vegetables. We cut the carrots and beets into small cubes, trying to maintain not only the shape, but also approximately the same size of the pieces.

Peel the cucumbers in a thin layer. We cut the cucumbers into the same cubes as carrots and beets, squeeze them lightly.

Combine pickled cucumbers with vegetables in a convenient bowl, add sauerkraut. Add a little salt, mix, then season the salad with vegetable oil.

Option 2: A quick recipe for a hearty vinaigrette without potatoes and beans

Of course, you won’t get a real vinaigrette from raw vegetables, so you’ll have to spend time preparing them. If you plan the vinaigrette in advance, boil the vegetables the night before, and if you forgot, use the microwave oven. Vegetables packed in a bag are cooked in it for no more than 15 minutes. You can also boil the beans the night before or use canned ones.

Ingredients:

• two large pickled cucumbers;
• 200 grams of boiled carrots;
• two small boiled beets;
• olive oil - a full spoon;
• 150 gr. boiled or canned red beans.

How to quickly make a vinaigrette without potatoes and beans

First, cut the cucumbers into small cubes. Place on a sieve and leave in it. During the time we devote to the rest of the vegetables, the excess moisture will disappear.

Cut the peeled boiled vegetables into small cubes, approximately the same size, and pour into a bowl.

Add lightly squeezed cucumbers and canned or dried boiled beans to the carrots and beets.

While stirring, season the salad with salt and vegetable oil.

Option 3: “A la Shuba” - vinaigrette without potatoes with herring

This version of the vinaigrette will seem familiar to lovers of herring under a fur coat. Unlike it, vinaigrette is not laid out in layers and does not contain potatoes. Therefore, it is prepared faster and easier. Despite the fact that the salad is dressed with mayonnaise, due to the absence of potatoes, the risk of gaining excess weight is not so great. You can choose mayonnaise at your discretion; either a low-percentage store-bought or a high-fat homemade product is suitable.

Ingredients:

• one large beet;
• four pickled or pickled cucumbers;
• large carrot;
• a bunch of green onions;
• lightly salted herring - 1 pc.;
• medium sized apple;
• mayonnaise - to taste.

How to cook

We wash carrots and beets from dirt. Cut off the top of the carrots and peel the skin. We just wash the beets thoroughly, leave the tail and the place where the tops were, so as not to disturb the integrity of the root crop. If you cut it, juice will come out of the beets when boiled, which will negatively affect not only the taste, but also the color.

Place the carrots and beets in different pans. Fill the vegetables with cool, clean water and place on the highest heat. After boiling, cook over low heat until tender, then add cool water and cool completely.

While the vegetables are cooking and cooling, peel the herring. Having opened the fillets, carefully inspect the fish for small bones remaining in it. If available, pull it out with tweezers. Cut the herring into small cubes.

Cut the peel off the cucumbers in a thin layer. Having dissolved into plates, cut further into small cubes and leave them in a colander.

After peeling the boiled vegetables, cut the root vegetables into cubes no larger than a centimeter in size.

Peel the apple and chop the pulp into the same size and shape as the vegetables.

Pour chopped vegetables into a bowl. Add finely chopped green onions, apple pieces, lightly squeezed cucumbers and herring, mix.

Season the vinaigrette with mayonnaise. Take a sample and, if necessary, adjust to the desired taste with salt.

Option 4: Vinaigrette without potatoes with green peas and mustard dressing

The list of ingredients for all the given recipes looks unusual, and it’s tempting to chop some potatoes into it. But don’t rush, vinaigrettes without this seemingly obligatory product are very good as a side dish for heartier dishes. For example, a heavy, in terms of calories, multi-layer chop with mushrooms, brisket and cheese will seem much lighter if it is accompanied by a similar juicy salad.

Ingredients:

• equally, 70 grams of beets and pickles;
• onions, onions and sweet carrots - 50 grams each;
• half a jar of brain peas;
• half a glass of vigorous sauerkraut;
• To the gas station:
• two tablespoons of butter;
• half a spoon of vinegar
• a quarter glass of mustard sauce;
• sugar, pepper and coarse salt

Step by step recipe

Separately boil thoroughly washed raw vegetables. You can cook potatoes together with carrots, but beets must be cooked separately. Fill with hot water or boiling water and simmer over low heat until the root vegetables slide off the knife when pierced.

Let cool to air temperature, peel and cut into cubes. You can immediately put it in one bowl. We also clean the onions and dissolve them into small “checkers” - half-centimeter squares. We squeeze out the cabbage, chop it into smaller pieces, and dissolve the cucumbers into narrow and slightly elongated slices.

Mix all the chopped ingredients and start preparing the salad dressing. We combine all the ingredients indicated for the dressing, mix and taste, taking into account the taste of the salad. Add the missing ingredients at your discretion.

Season the vinaigrette with sauce, adding as needed. When serving, you can lightly moisten the vinaigrette with oil, and offer the dressing separately; not everyone may like its harsh taste.

Option 5: Mushroom vinaigrette without potatoes and beets

Not only are there no potatoes in the vinaigrette, but we also excluded beets! What will happen? Light summer vinaigrette with mushrooms, apples and tomatoes. If you really can’t imagine such a salad without a rich beetroot color, you can squeeze a little juice from the root vegetable and tint the apple with it. Chopped pork cutlet with boiled rice will look much more appetizing if you put a couple of spoons of this vinaigrette on the plate.

Ingredients:

• a third of a kilogram of medium-sized champignons;
• one carrot and a sweet, large apple;
• four ripe tomatoes;
• large onion, salad variety;
• four tablespoons of clarified butter;
• quarter of a small lemon;
• dill and green onions;
• salt, mustard sauce and sugar.

How to cook

Wash and chop the mushrooms, but not too finely. Please note that the slices will shrink slightly when heated and should then be no larger than a bean. Fry in oil and simmer until done; do not discard the remaining liquid in the pan.

Thinly cut the peel from the washed apples, remove the core and cut the pulp into cubes; simply wash the tomatoes and cut them into the same size and shape. Mix the crushed products with the cooled mushrooms.

Mix the remaining gravy after stewing the mushrooms with butter, season with mustard, sugar, salt and stir. Grate peeled fresh carrots, finely chop the onion. Stir in the sauce, then pour everything into the mushroom mixture. Sprinkle the finished vinaigrette with chopped herbs. Offer this salad with French fries; it should be a wonderful side dish.

If you decide, for one reason or another, to switch to diet food, then I recommend using a diet vinaigrette without potatoes. This vinaigrette recipe is slightly different from the traditional Russian one; it does not contain potatoes or carrots at all. But despite this, it is quite tasty, nutritious and very healthy. It contains a lot of fiber, vitamins and microelements. This dish is not only delicious, it is also low in calories and helps eliminate toxins from the body. In general, by including a dietary vinaigrette without potatoes in your diet, you will help reduce excess weight, and therefore improve the health of your body.

I'm sure many of us would like exactly this!

INGREDIENTS

To prepare a dietary vinaigrette according to this recipe you will need:

• boiled beets - 1 root vegetable (medium);
• green peas - half a can of canned peas;
• onion - 1 medium onion;
• pickled cucumbers - a couple of small things;
• hard-boiled chicken eggs - a couple of pieces;
• linseed oil - 1 tablespoon;
• salt - a pinch (to taste).

COOKING

• To prepare the vinaigrette, you need to prepare the ingredients. Let's start with cooking beets; see how to cook beets in the video below:

• Cool the finished beets, remove the skins and pass them through a coarse grater.
• You also need to hard-boil the eggs, this is done very simply and quickly, to do this, put them in cold, slightly salted water and cook over medium heat after boiling for about 10 minutes. Then cool in cold water and peel off the shells.
• Now let’s prepare the onion, I use blue, it’s very spicy this year, so before adding it to the vinaigrette, I chop it and pour boiling water over it for a while.
• All that remains is to prepare the cucumbers; I first peel the green skin from them and then chop them to your taste.
• In general, we have prepared all the ingredients and now we will assemble the dish, see how it is done in the video below:

That's all, bon appetit!

Vinaigrette with beans is another delicious version of the famous Russian salad. Beans make it richer in taste, and they also contain a lot of protein, so this salad can be considered a complete meal.

Green peas are usually not added, but if you really like legumes, you can use both.

By the way, some people replace potatoes with beans. I will also give this option below.

If it’s not canned, then, of course, the beans need to be cooked: soaked overnight and then cooked until tender.

How to cook beans

1. The beans must be soaked first - this will allow them to become softer and healthier - harmful substances will be released into the water. Therefore, it is advisable to change the water every three hours. Take two parts of water for one part of beans; it is best to leave it overnight, that is, for 8-10 hours.

2. When cooking, the beans should be filled with fresh water in a ratio of 1 to 3. And cook for 1-1.5 hours, or longer if necessary. You can add a little sunflower oil during the process - it will be tastier. Almost at the very end, add salt to taste.

Vinaigrette with canned beans and sauerkraut

This vinaigrette differs from the classic recipe in that it contains beans and apple.

Compound:

• Beetroot – 2 pcs.,
• Carrots – 1 pc. medium size,
• Salted or pickled cucumbers – 3 pcs.,
• Potatoes – 1 medium size,
• A handful of sauerkraut
• 1 small onion
• Half a sour apple
• Beans - a jar (400 grams), or 300 grams of boiled beans,
• 2-3 tbsp. lemon juice,
• Vegetable oil

1. Boil beets, carrots, potatoes and cut into small cubes. Place beets and carrots in a bowl.

2. Cut the pickles and add to the salad.

3. Cut the potatoes into cubes and add them too.

4. Squeeze the sauerkraut from the brine and chop. Pour into a bowl.

5. Finely chop one onion. Onions can be scalded with boiling water or pickled to soften them. Add to salad too.

6. Also cut half a sour apple into cubes and add to the vegetables.

7. Drain the water from the jar of beans and add the beans to the salad. Or, if you are making it with dry beans, soak it overnight first and boil it in the morning.

8. Taste for salt, add if necessary. Squeeze a little lemon juice and season with vegetable oil.

Vinaigrette with beans without potatoes

A simplified version of vinaigrette with a minimum of ingredients. But thanks to the beans, it remains tasty and nutritious.

Products:

• Two hundred grams of beets,
• Two hundred grams of carrots,
• One hundred and fifty grams of boiled or canned beans,
• One hundred and fifty grams of pickled cucumbers or sauerkraut,
• Vegetable oil,
• Salt.

Preparation:

1. Boil vegetables, cool, peel. Cut into cubes.
2. Cut the cucumbers.
3. Place everything in a bowl, add beans. Mix.
4. Add salt and season with vegetable oil or vinaigrette.

The most delicious recipe for vinaigrette with sauerkraut and beans (video)

Calories: 664
Proteins/100g: 1
Carbohydrates/100g: 7

Vegetable vinaigrette is a lean dish, satisfying and light on the stomach, but due to the large amount of potatoes it is not considered low-calorie. In any case, for dietary nutrition when you need to lose weight, a regular vinaigrette is not suitable, but a light version is just what you need. The difference is in the composition of the ingredients: a dietary vinaigrette is prepared without potatoes, and less oil is added to it than to a regular one. This will not affect the taste at all if you add canned green peas or boiled beans instead of potatoes. Choose any of these options and cook for health! Check out another one.
It is better to boil the carrots and beets for the vinaigrette in advance and let the vegetables cool to room temperature. In order for our dietary vinaigrette, a recipe without potatoes for weight loss, which is already waiting for you below, to be bright, it is recommended to finely chop the beets, mix with pickled onions and leave for 10-15 minutes. After this add the rest of the ingredients. It is not necessary to add sauerkraut, but given how many vitamins it contains, it is advisable that there be at least a little of it in the vinaigrette. And the taste of the vinaigrette with sauerkraut will be more intense than without it.

Ingredients:

- medium-sized beets – 3 pcs.;
- carrots – 2 pcs.;
- onion or salad – 1 pc.;
- pickled or pickled cucumbers – 2 pcs.;
- sauerkraut – a handful (optional);
- canned green peas or beans – 0.5 jars;
- vegetable oil – 3 tbsp;
- grainy mustard – 1 tsp;
- apple cider vinegar – 1.5 tsp;
- salt and sugar - a pinch;
- green onions - a few feathers.

How to cook at home

Beets and carrots can be boiled together using a double boiler or constructed from a metal colander and a pan of suitable diameter. Pour water into the bottom of the pan, place a colander on the rim, place vegetables in it and cover tightly with a lid. Bring to readiness over medium heat. Keep in mind that carrots will cook faster, while beets will take twice as long. The root vegetables are ready when you can pierce the flesh with a fork without effort. Beets and carrots need to be cooled and peeled.



Finely chop the onion. Sprinkle with vinegar, preferably apple or wine vinegar, add salt and sugar. Stir and leave to marinate.



Cut the beets into cubes, not very large, so that the beets give juice faster and color the vinaigrette. When cutting, taste the beets - if they are unsweetened or salty, you will need to add a little sugar to the vinaigrette for a more balanced taste.





Place the beets and pickled onions in a bowl. Pour over the remaining marinade and stir.



Cut the carrots into cubes larger than the beets.



Both pickled and sour cucumbers (barrel pickled or pickled) are suitable for vinaigrette. Cut into small pieces.



Place canned green peas or beans in a colander and leave for a while to allow the liquid to separate. If you add beans to the vinaigrette, rinse with cold water.





Place the sauerkraut in a heap on a cutting board and cut into small pieces.



Place all vegetables in a bowl with beets and pickled onions. Add peas or beans.



Prepare the dressing. Mix vegetable oil (refined or homemade with the smell of roasted seeds) and mustard with grains. Beat with a whisk.



Pour vinaigrette dressing and stir. Taste and add a little sugar or vinegar or ground pepper if necessary. Be guided by your taste, but it is not recommended to make a spicy vinaigrette, so as not to provoke an appetite.



Leave the vinaigrette to sit at room temperature or cover and refrigerate for one to two hours. Before serving, stir and sprinkle with finely chopped green onions. Serve with rye bread.
Bon appetit!