Russian Vinaigrette Recipe with Beets and Sauerkraut

Discover the classic Russian Vinaigrette salad recipe with beets, potatoes, carrots, and tangy sauerkraut. This healthy and easy-to-make dish combines simple ingredients into a flavorful, vibrant salad perfect for any occasion. Whether you’re looking for a nutritious side dish, a vegan salad, or a tangy appetizer, this recipe delivers a refreshing combination of flavors. The addition of pickles and onions adds a zesty kick, making this vinaigrette a favorite at potlucks, holiday dinners, and family gatherings. Learn how to make this delicious, traditional Russian salad with step-by-step instructions for the perfect texture and taste.

Ingredients:

• 3 medium beets (or 2 cans of 14.5 oz beets, drained)
• 3 medium potatoes
• 3 medium carrots
• 1/2 cup sauerkraut, drained
• 3 medium pickles, chopped
• 2 tablespoons sunflower or olive oil
• 1 tablespoon white vinegar
• 1 small onion, finely chopped (about 1/2 cup)

Instructions:

1. Boil the Beets: Place the beets in a medium-sized pot and cover with water. Boil for about 1 hour or until a knife can easily pierce the beets. If using canned beets, skip this step. It’s easier to peel the beets before boiling, as it simplifies the process.
2. Boil the Potatoes and Carrots: In a separate pot, boil the potatoes and carrots for about 30 minutes or until a knife slides through them easily. Be careful not to overcook the potatoes.
3. Cool the Vegetables: Once cooked, drain the vegetables and set them aside to cool to room temperature or refrigerate to speed up the process.
4. Peel and Dice: After the vegetables have cooled, peel the skins from the beets, potatoes, and carrots. Dice them into small cubes. Chop the pickles and finely dice the onion.
5. Prepare the Beets: Place the diced beets in a separate bowl. Drizzle with 1 tablespoon of sunflower or olive oil and mix to prevent the beet color from staining the other ingredients.
6. Combine Ingredients: In a large mixing bowl, combine the beets with the remaining diced vegetables, sauerkraut, pickles, and onion. Add the second tablespoon of oil and the vinegar. Toss well to combine.
7. Taste and Adjust: If desired, add more sauerkraut or pickles to suit your taste.
8. Refrigerate: Refrigerate the vinaigrette until ready to serve. This dish can be made ahead of time and will only improve in flavor after a few hours.

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Tips

• Peeling beets: Peeling beets before boiling them makes the process much easier, and it reduces the mess that can occur when peeling boiled beets.
• Cooling: Be sure to let the vegetables cool completely before dicing them. This prevents them from becoming mushy and makes for a cleaner texture.
• Oil and Vinegar: Adjust the oil and vinegar ratio to suit your personal taste. If you prefer a tangier flavor, add more vinegar.

Variations and Substitutions

• Add Protein: You can add boiled eggs or beans to this salad for extra protein.
• Add More Vegetables: Feel free to include other vegetables like peas or corn for a variation.
• Oil Choice: If you don’t have sunflower oil, olive oil is a great alternative, and it will add a slightly different flavor profile.
• Substitute Pickles: If you prefer a milder flavor, you can use sweet pickles instead of dill pickles.

FAQs

Can I use canned beets instead of fresh?
Yes, canned beets are a great time-saver and can be used without any cooking. Just be sure to drain them thoroughly before adding to the salad.

How long can I store this salad?
The salad can be stored in the refrigerator for up to 3 days. It may even taste better after a day or two as the flavors meld together.

Can I make this recipe ahead of time?
Absolutely! In fact, this salad benefits from being made ahead of time. Refrigerating it for a few hours or overnight helps the flavors develop.

Serving Suggestions

• Serve this vinaigrette as a side dish to accompany your favorite meats, such as roasted chicken or pork.
• It pairs wonderfully with rye bread or crackers for a light meal.
• This dish also makes an excellent addition to a potluck or holiday table.

Why You’ll Love This Recipe

This Russian Vinaigrette is a refreshing, vibrant salad packed with healthy vegetables and tangy sauerkraut. It’s versatile, easy to make, and perfect for making ahead of time. Whether you’re looking for a side dish, a snack, or a way to add more vegetables to your diet, this dish is a flavorful and nutritious choice. The beets add a beautiful pop of color, while the combination of pickles, onions, and vinegar gives the salad a deliciously tangy kick. Plus, it’s naturally vegetarian and can be made vegan if you choose the right oil.