Russian Salad with Beets and Sauerkraut
Bonlemon #13: Plant based, nourishing, served cold, perfect for summer refreshing meals.
Hello and happy week! In response to your requests, I am doing a summer-friendly salad in this edition and will continue throughout the summer.
I grew up enjoying Russian dishes that my mother made us in Mexico. I remember many dishes made with beets and this recipe brought all those childhood tasty memories. The Sauerkraut is a new addition to my kitchen. We are also going to make our homemade vinaigrette here. I love it and I hope you love it too.
This recipe is an adaptation of Natasha’s Kitchen Russian Vinaigrette Recipe with Beets and Sauerkraut. My full recipe is on my website under Russian Salad with Beets and Kraut.
What are your favorite childhood dishes? Please share with me in the comments.
Nutritional Value of Sauerkraut
As a nutritionist, I always want to know the nutritional value of foods. You probably already know that beets are super nutritious. They are also fun, colorful, versatile, and delicious. In this Food Revolution article, we find at least ten health benefits of beets.
Sauerkraut is my new culinary and nutritious discovery. 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. If you are curious, this Health Line article shows how to make sauerkraut at home.
Sauerkraut pairs wonderfully with beets!
Items You Will Need to Make This Russian Salad with Beets and Kraut
Two mixing bowls: One for the beets and another one for the rest of the ingredients
Two medium or large pans: one for the potatoes and carrots, and another one to boil the beets if you are using fresh ones
A spatula or a large spoon to mix your salad
Measuring Spoon: 1 tablespoon
Measuring Cups: 1/2 cup
A cute serving bowl
What Should I Serve Russian Salad with Beets and Kraut with?
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, or any type of protein you like. This Russian Salad is light and loaded with nutritious ingredients.
Tips and Tricks for This Recipe
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.
- RECIPE -
Servings: 8
Ingredients
3 Beets or 1 package of cooked beets (Medium size)
3 Potatoes (Medium size)
3 Carrots (Medium size)
1/2 cup Sauerkraut
2 tablespoons Olive oil (Cold-pressed)
1/2 Red Onion (Small)
1 tablespoon Apple cider vinegar
Instructions
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 a tight container.
Treat me to a coffee
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Hasta pronto! (See you soon)
That is all for this week. I will send you more recipes next week. Thank you for allowing me to be part of your life.
LOVE & BEETS
I can try this recipe!! 🤩
As for me, a childhood dish I grew up with was “upma”. Coarse Semolina cooked in a broth of salted onions, roasted peanuts and chillies.