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.
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.
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.
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.
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.
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.
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.
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.
Chop the onion and cucumbers very finely and add them to the mixing bowl containing the carrots and potatoes.
Drain the kraut and add it to the same bowl with the carrots, onions, potatoes, and cucumbers.
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.
Store in the refrigerator in tight container.
You can add more sauerkraut if you like. Also, you may use pickles instead of fresh cucumbers.
Hello, I'm Maria, a Certified Holistic Nutritionist and the creative behind Bonlemon Kitchen. Discover a collection of tasty, wholesome, and simple recipes, all created with love for you—dairy-free and gluten-free. Don't forget to check out my about page and subscribe to never miss a new recipe!
