Russian Beet Vinaigrette Salad With Sauerkraut
Add a splash of color and a burst of flavor to your table with this vibrant Russian beetroot vinaigrette! Packed with earthy beets, tangy sauerkraut, and a satisfying crunch of pickles, this classic salad is a perfect side for grilled meats or a standout dish at any barbecue or picnic. Easy to prepare and loaded with healthy veggies, it’s as nutritious as delicious.
Ingredients
For the salad
- 9 oz (255 g) boiled beets
- 2 medium-sized potatoes
- 3 tablespoon sauerkraut
- 3-4 pickled cucumbers
- ½ onion
- 1 large carrot
- 7 oz (200 g) canned green peas
For the dressing
- 1 tablespoon white vinegar
- 3 tablespoon olive oil
- ½ teaspoon sugar (or a sugar-free alternative)
- 2 teaspoon salt (incl. 1 teaspoon for the boiling water)
- ¼ teaspoon ground black pepper
Instructions
- Peel and boil potatoes and carrots in lightly salted water until soft (avoid overboiling them). It will take around 20 minutes to reach the desired softness when the water starts boiling. Drain the water once done and let the veggies cool.
- Cut the beet and pickles into small cubes. Finely chop the onion and sour kraut. Once cooled, finely cut the potatoes and carrots.
- Prepare the dressing by combining oil, vinegar, sweetener, salt, and pepper in a small bowl. Mix with a spoon.
- Place beets and all the pre-cut ingredients in a large bowl, and add green peas and the salad dressing. Stir to combine.
Notes
- Use a small round dish to shape individual servings, or serve in a large salad bowl.
- Add a little bit of mustard for a spicier version.
- When adjusting the volume of the dressing, ensure a 1:3 ratio of vinegar and olive oil.
- Vinegar can be replaced with fresh lemon juice.
