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Dairy Free
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Gluten Free
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Nut Free
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Vegan
Russian Vinaigrette Recipe with Sauerkraut and Beets
A Russian Vinaigrette Salad is the perfect authentic Russian salad made for all kinds of events! Enjoy it at home with this step by step recipe.
Vinaigrette or Vinegret salad is a traditional Russian beet salad. We make it with vegetables, making it naturally vegan! This sauerkraut 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 beetroot.
Table of Contents
What makes this Russian Vinaigrette so nutritious?
Beets are high in fiber, potassium, vitamin C, and magnesium. All of these benefit your bones, liver, and kidneys.
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 and gives strength to your bones. Sauerkraut reduces cholesterol levels, eliminates inflammation and can even protect against certain cancer.
Russian Vinegret makes a great addition to any upcoming holiday parties. This side dish is a huge benefit to any food table!
This Russian Vinaigrette Recipe comes way back from my grandma’s grandmother. Depending where you live in Russia, this salad is made a tad differently. The root ingredients however, always stay the same, such as beets, potato, and mixed with oil and salt to taste. Otherwise, it’s just not a vinegret salad.
Key Ingredients
Beets are loaded with heart benefits. They help to lower blood pressure in the body.
Potatoes add fiber to this delicious beet salad. They’re a classic staple in traditional Slavic dishes!
Carrots promote healthy vision and balance blood sugar. For this easy salad, you’ll need only one carrot.
Red kidney beans are a great source of iron and potassium.
Dill pickles add crunch and a tangy vinegar flavor to this Russian salad.
Red onion is crunchy and gives your body nutrients to protect cells from damage.
Sauerkraut is rich in probiotics, perfect for your gut health.
Season this potato salad with sea salt, extra virgin olive oil, and fresh dill.
Find the full printable recipe with specific measurements below.
How to make Russian Vinaigrette
Step 1: Boil the veggies
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.
Step 2: Drain the beans
Drain and rinse red kidney beans. Add to a large mixing bowl.
Steps 3 & 4: Combine the ingredients
Peel and cube beets, potato, carrots, pickles, and red onion. Add to the bowl.
Add sauerkraut.
Step 5: Season
When ready to serve, mix with sea salt and extra virgin olive oil to taste.
Step 6: Garnish
Garnish with fresh dill (optional).
Expert Tips
- Feel free to add green onion as a garnish for this salad to go with the flavors of dill!
- Substitute olive oil for a vegetable oil such as sunflower oil. The flavor may slightly differ, but it’s a great alternative.
- Feel free to replace the dill pickles with lightly pickled cucumbers for a lighter pickled flavor in the salad.
- Make a large bowl of this salad for a holiday event or other special occasions when gathering with family!
- Make sure to chop the vegetables into small cubes, all in the same uniform size. This makes the salad easy to mix and eat.
Recipe FAQs
Yes, it’s even better when made ahead as the flavors have more time to meld. Refrigerate and mix with salt and oil just before serving.
Store leftovers in an airtight container; they should stay fresh for up to 2-3 days.
My family loves beet salads! Here are some of our favorites:
- Walnuts and fresh parsley perfectly complement this amazing Simple Beet Salad.
- This Beet Salad with Hazelnuts and Goat Cheese fills your body with healthy benefits.
Other beet recipes
If you tried this Russian Vinaigrette Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Russian Vinaigrette Recipe with Sauerkraut and Beets (aka Vinegret Salad)
Equipment
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Medium-sized pot
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bowl
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
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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.1 medium red beet,, 1 medium yellow potato,, 1 carrot,, 4 cups water
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Drain and rinse red kidney beans. Add to a large mixing bowl.15 oz organic red kidney beans,
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Peel and cube beets, potato, carrots, pickles, and red onion. Add to the bowl.2 kosher dill pickles,, ½ red onion,
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Add sauerkraut.½ cup sauerkraut
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When ready to serve, mix with sea salt and extra virgin olive oil to taste.1-2 Tbsp extra virgin olive oil, 2 tsp sea salt
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Garnish with fresh dill (optional).fresh dill,
