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Russian Vinaigrette Recipe with Sauerkraut and Beets (aka Vinegret Salad)

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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Vinaigrette or Vinegret salad is a traditional Russian beet salad made with a load of vegetables, making it naturally vegan. Vinegret salad has too many health benefits to name that are in this beet salad. What makes the colors of this delicious salad is the powerful burgundy beet root.

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Beets are high in fiber, potassium, vitamin C and magnesium, all which are a big benefit to your bones, liver and kidney. Another ingredient in this version of vinegret is the sauerkraut. Sauerkraut gives a tangy taste to the salad, and a huge benefit to your body. It is great for your digestive health, strength to your bones, reduces cholesterol levels, eliminates inflammation and can even protect against certain cancer. Russian Vinegret will make a great addition to your upcoming holiday parties.

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This Russian Vinaigrette Recipe comes way back from my grandma’s grandma… Depending what part you live in Russia, or lived back in the Soviet Union this salad is made a tad differently. The root ingredients however always stay the the same, such as beets, potato, and mixed with oil and salt to taste. Otherwise, it’s just not a vinegret salad.

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Steps

Place beet, potato, and carrot into a medium-sized pot and fill it up with 4 cups of water. Over medium heat, boil for 60 minutes or until fork-tender. Take out vegetables on a plate and let cool completely.

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Drain and rinse red kidney beans. Add to a big bowl.
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Peel and cube beets, potato, carrots, pickles, and red onion. Add to the bowl.
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Add 1/2 cup of sauerkraut.
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When ready to serve, mix with sea salt and extra virgin olive oil to taste.

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Garnish with fresh dill (optional).

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Ingredients 3 Ingredients

beet root on a white background
Beets
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Yellow Potatoes
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Carrots Ingredients carrot
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Russian Vinaigrette Recipe with Sauerkraut and Beets (aka Vinegret Salad) Yum

188 Calories
Time to cook: 2 hr 45 mins
0 Reviews
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Ingredients

  • 1 medium red beet, boiled & diced
  • 1 medium yellow potato, boiled & diced
  • 1 carrot, boiled & diced
  • 4 cups water
  • 15 oz organic red kidney beans, 1 can
  • 2 kosher dill pickles, diced
  • ½ red onion, chopped
  • ½ cup sauerkraut
  • 2 tsp sea salt
  • 1-2 Tbsp extra virgin olive oil
  • fresh dill, for garnish

Instructions

1

Place beet, potato, and carrot into a medium-sized pot and fill it up with 4 cups of water. Over medium heat, boil for 60 minutes or until fork-tender. Take out vegetables on a plate and let cool completely.

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2

Drain and rinse red kidney beans. Add to a big bowl.
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3

Peel and cube beets, potato, carrots, pickles, and red onion. Add to the bowl.
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4

Add 1/2 cup of sauerkraut.
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5

When ready to serve, mix with sea salt and extra virgin olive oil to taste.

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6

Garnish with fresh dill (optional).

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Equipment Used

Knife
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Cutting Board
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Bowl
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strainer set equipment
Strainer Set
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Nutrition Facts
Russian Vinaigrette Recipe with Sauerkraut and Beets (aka Vinegret Salad)
Amount Per Serving
Calories 188 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1270mg55%
Potassium 684mg20%
Carbohydrates 32g11%
Fiber 9g38%
Sugar 3g3%
Protein 9g18%
Vitamin A 2095IU42%
Vitamin C 14mg17%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Russian Vinaigrette Recipe with Sauerkraut and Beets (aka Vinegret Salad)
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