This Russian Salad with Beets and Kraut is so easy to make as well as nourishing and fun! It is so light but also fulfilling. It goes well with any main dish you like. Also, this salad is served cold, making it perfect for summer refreshing meals.
This recipe is an adaptation from Natasha’s Kitchen Russian Vinaigrette Recipe with Beets and Sauerkraut. I grew up enjoying Russian dishes that my mother made us in Mexico. I remember many dishes made with beets. The Sauerkraut is a new addition to my kitchen. When I found this recipe at Natasha’s Kitchen, it blew my mind and brought all those childhood tasty memories. I love it and I hope you love it too.
Why Will You Love This Russian Salad with Beets and Kraut?
- It goes well with any main dish you make
- Really easy to make
- Gluten Free
- Egg Free
- Dairy Free
- Vegan
- Fun
- Colorful
- Tasty
- It is the perfect salad to bring to potlucks or parties or to a friend that needs a care gift. Food is always a good way to show you care.
Russian Salad with Beets and Kraut Key Ingredients
- Cooked beets or store bought already prepared. I used the cooked beets from Trader Joes, the plain ones.
- Potatoes, cooked and cut in small squares
- Sauerkraut any kind you like. I used the Red Beet & Cabbage Organic Kraut from Trader Joes
- Fresh cucumbers
- Carrots
- Olive oil
- Apple cider vinegar
- Red onion finely chopped
Items You Will Need to Make This Russian Salad with Beets and Kraut
- Two mixing bowls: One for the beets and another one for the rest of the ingredients
- Two medium or large pans: one for the potatoes and carrots, and another one to boil the beets if you are using fresh ones
- A spatula or a large spoon to mix your salad
- Measuring Spoon: 1 tablespoon
- Measuring Cups: 1/2 cup
- A cute serving bowl
How to Make the Russian Salad with Beets and Kraut Step by Step
Step 1. Wash your potatoes and peel them. Cut the potatoes into small cubes.
Step 3. Peel the carrots and cut them into small cubes.
Step 4. Boil the carrots and potatoes in a medium pan filled with water enough to cover the potatoes and the carrots until soft. It takes about 20 to 30 minutes. Drain and place into a bowl.
Step 5. If you are using store bought cooked beets, cut them into small cubes. Wash and peel the fresh beets and boil them for 30-45 mins or until they are tender. Cut them into small cubes and drain. Add 1 tbsp of olive oil and mix so that the beets do not release their beautiful color onto all the other ingredients.
Step 6. Chop the onion and cucumbers very finely and add them to the mixing bowl containing the carrots and potatoes.
Step 7. Drain the kraut and add it to the same bowl with the carrots, onions, potatoes, and cucumbers.
Step 8. Finally, add the beets to the bowl with all the other ingredients, add the apple cider vinegar, 1 tablespoon of olive oil, some pepper and salt to your liking if needed. Mix and let it cool down in the refrigerator. Serve cold and keep refrigerated.
Health Benefits of Beets and Kraut
Beets
Beets are not only colorful, fun, versatile, and delicious, but they are also super nutritious. In this Food Revolution article, we find at least ten health benefits of beets.
- Good for the heart due to its content of nitrates and vitamin C
- Improve blood flow and improve athlete performance
- Reduce inflammation
- High in fiber which helps with the digestive process
- Helps improve oxygen flow which reaches the brain, and sex organs, helping thus with cognitive function in the emotion, cognition, motor control areas of the brain, and sex hormone production
- The antioxidant properties of beets help fight free radicals, which in turn can help protect from cancer
- Help boost autoimmunity due to the high content of vitamins A and C, iron, zinc, and copper
- Beets contain boron which helps with libido and plays a role in sex hormone production
- Improve vision health due to the content of lutein and zeaxanthin and rich pigments
- Good for the liver due to the excellent source of iron, antioxidants, betaine, and vitamin B
Sauerkraut
The sauerkraut fermentation process builds conditions that stimulate the growth of beneficial probiotics, also found in products like yogurt and kefir. Probiotics help absorb the nutrients better. Not only is sauerkraut rich in probiotics, but it is also rich in vitamins, fiber, and minerals. Healt Line article shows how to make sauerkraut yourself at home.
What Should I Serve Russian Salad with Beets and Kraut with?
This salad is so versatile that you can serve it with any other dish you like! The salad is cold, so it is perfect to pair with any summer dishes from sandwiches, baked meals, any type of protein you like. This Russian Salad is light and loaded with nutritious ingredients.
Tips and Tricks for This Recipe
Keep refrigerated in an airtight container. You can add more sauerkraut as you like. Also, you may use pickles instead of fresh cucumbers. I chose to use fresh cucumbers because I like to use fresh ingredients as much as possible.
Russian Salad with Beets and Kraut
This Russian Salad with Beets and Kraut is so easy to make as well as nourishing and fun! It is so light but also fulfilling. It goes well with any main dish you like. Also, this salad is served cold, making it perfect for summer refreshing meals.
Ingredients
Wet Ingredients
Instructions
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Wash your potatoes and peel them. Cut the potatoes into small cubes.
-
Peel the carrots and cut them into small cubes.
-
Boil the carrots and potatoes in a medium pan filled with water enough to cover the potatoes and the carrots until soft. It takes about 20 to 30 minutes. Drain and place into a bowl.
-
If you are using store bought cooked beets, cut them into small cubes. Wash and peel the fresh beets and boil them for 30-45 mins or until they are tender. Cut them into small cubes and drain. Add 1 tbsp of olive oil and mix so that the beets do not release their beautiful color onto all the other ingredients.
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Chop the onion and cucumbers very finely and add them to the mixing bowl containing the carrots and potatoes.
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Drain the kraut and add it to the same bowl with the carrots, onions, potatoes, and cucumbers.
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Finally, add the beets to the bowl with all the other ingredients, add the apple cider vinegar, 1 tablespoon of olive oil, some pepper and salt to your liking if needed. Mix and let it cool down in the refrigerator. Serve cold and keep refrigerated.
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Store in the refrigerator in tight container.
Note
You can add more sauerkraut if you like. Also, you may use pickles instead of fresh cucumbers.
