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.
Total Time2 hours hrs 45 minutes mins
Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: Russian
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan
Servings: 5
Calories: 188kcal
- 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
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
Drain and rinse red kidney beans. Add to a large mixing bowl.
15 oz organic red kidney beans,
Peel and cube beets, potato, carrots, pickles, and red onion. Add to the bowl.
2 kosher dill pickles,, ½ red onion,
Add sauerkraut.
½ cup sauerkraut
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
Garnish with fresh dill (optional).
fresh dill,
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