Potato-free vinaigrette: an easy and delicious recipe

Potato-free vinaigrette is a simple, delicious, and healthy alternative to the classic vinaigrette salad. Vinaigrette is one of the most popular fall and winter salads, pairing perfectly with almost any meat, poultry, or fish dish, as well as a variety of side dishes. For people who follow a healthy and balanced diet, it can become a real centerpiece of both an everyday lunch and a festive table.

If the traditional vinaigrette recipe has started to feel a little repetitive, try this delicious vinaigrette without potatoes instead.

See how to make this healthy beetroot salad in our video:

The dressing for this salad is made with raw pumpkin seed oil, which makes the dish not only flavorful and satisfying but also highly nutritious. This plant-based oil contains up to 60% linoleic acid and up to 39% oleic acid, fatty acids involved in lipid metabolism and important for maintaining the skin’s hydrolipid barrier. Pumpkin seed oil also contains cucurbitin, a unique biologically active compound known for its antiparasitic properties.

CraftOil offers fresh, 100% natural pumpkin seed oil, produced using our own branded presses from carefully selected, environmentally clean raw materials — seeds of the Styrian pumpkin variety (hulless pumpkin seeds). We bottle the oil in dark glass containers, vacuum-seal them, and ship them immediately to destinations throughout Ukraine and around the world.

To learn more about how to use our pumpkin seed oil and its nutritional value, simply submit an inquiry through our website.

Ingredients

To make this hearty and delicious healthy salad recipe, a great alternative to traditional vinaigrette, you will need:

• 1 chicken breast fillet;
• 1 beetroot;
• 2 pickled or marinated cucumbers;
• 1 medium carrot;
• 1 garlic clove (or more, to taste);
• 5–7 sprigs of fresh dill;
• ½ teaspoon salt (to taste);
• 1 pinch of black pepper;
• just under 1 tablespoon of pumpkin seed oil;

Step-by-step preparation

First, prepare the vegetables. Wash the beetroot and carrot, then boil them until tender. Allow them to cool and peel them. Cut both vegetables into medium-sized cubes.

Rinse the chicken breast thoroughly under running water. Boil it in lightly salted water, then transfer it to a plate and allow it to cool. Once cooled, finely chop the chicken.

Dice the pickled or marinated cucumbers. Peel the garlic, rinse it, and press it through a garlic press. Wash the dill, pat it dry with a paper towel, and finely chop it. Now it is time to assemble the potato-free vinaigrette salad. Place the beetroot, carrot, chicken, salt, pepper, and dill into a bowl. Finally, add the pumpkin seed oil and gently mix everything together.

Your healthy beetroot salad with pumpkin seed oil is ready to serve immediately.

Notes:

If you don’t have fresh dill, you can easily use dried dill in this alternative to traditional vinaigrette. You can also use other cold-pressed oils for the dressing, such as sesame oil, flaxseed oil, chia seed oil, walnut oil, black seed oil, or milk thistle oil. Just like dried dill, these natural cold-pressed oils are available at the Ukrainian CraftOil online store.