Russian Beet Vinaigrette Salad

This vibrant beet and sauerkraut salad is anything but boring - it's the perfect accompaniment for grilled meats and is the ideal side dish to serve at barbecues and picnics.

 There are lots of different vinaigrette recipes on the web involving avocados, cranberries, green salad leaves, etc. This recipe is for the classic Russian vinaigrette but with a piquant dressing that really makes the dish pop.

 Bursting with the vibrant hues of beetroot, the satisfying crunch of pickles, and the natural sweetness of carrots, this salad is the perfect dish to serve at outdoor summer events.

 Beetroot is the main attraction in the dish, and it's complemented by tangy, probiotic-rich sauerkraut, which also contributes to a healthy digestive system.

 With its refreshing combination of textures and tastes, this beetroot and sauerkraut vinaigrette is a crowd-pleaser that will delight both flavor enthusiasts and the health-conscious. It's also a versatile dish that goes well with a variety of grilled meats and vegetables and will be well-received at lively barbecues and leisurely picnics in the park.

 So add a burst of flavor to your next outdoor gathering with this beet and sauerkraut salad that's also incredibly easy to make.

Russian Beet Vinaigrette Salad

Foodywise Editorial Team

Print Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Servings 5

Ingredients

  

For the salad

• 2-3 medium-sized cooked beets
• 2 medium-sized potatoes, boiled
• 150 g sauerkraut
• 3-4 pickles
• ½ red onion
• 2 medium-sized carrots, boiledFor the dressing

For the dressing

• 1.5 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 7 tablespoon olive oil
• ½ teaspoon sugar
• salt and pepper to taste
• fresh dill (parsley and spring onions can also be added)

Instructions

 

• Put the sauerkraut in a medium-sized bowl with the chopped beets, potatoes, pickles, and carrots. Chop the onion finely and add it to the bowl.
• In another bowl, combine all the dressing ingredients and mix well.
• Pour the dressing over the salad and stir to combine.
• Serve in a bowl or on a salad plate, or shape using a small, round container for a more sophisticated appeal.

Notes

For serving, we used a small ceramic oven dish, which worked perfectly. Simply pile the salad into the dish (make sure it’s full right to the top, or it won’t hold its shape), then put a serving plate on top of the bowl and turn it upside down, holding the bowl against the plate. Finally, remove the bowl carefully.

Keyword beet salad, beet vinaigrette