Home > Recipes > American > Russian Vinaigrette Recipe with Sauerkraut and Beets
  • Dairy Free
    logo-dairy-free
  • Gluten Free
    gluten-free-logo
  • Nut Free
    nut-free-logo
  • Vegan
    icon-vegan

Russian Vinaigrette Recipe with Sauerkraut and Beets

What makes the colors of this delicious salad is the powerful burgundy beet root and kidney beans.
beet-vinegret-on-a-white-plate-on-a-wooden-board-with-dill-all-around


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.

08 8 689x1000

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.

01 7 1000x667

01a 2 1000x667

beet-vinegret-on-a-white-plate-on-a-wooden-board-with-dill-all-around

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

What makes the colors of this delicious salad is the powerful burgundy beet root and kidney beans.
Rate Print Save Pin
Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan
Total Time: 2 hours 45 minutes
Servings: 5
Calories: 188kcal

Equipment

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

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

Nutrition

Calories: 188kcal | Carbohydrates: 32g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1270mg | Potassium: 684mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2095IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating