Wonderful and Beautiful Beet Salad Vinaigrette with Sauerkraut and Peas

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  • 4Servings
  • 30 mPrep Time
  • 30 mCook Time
  • 60 mReady In
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Vinaigrette (beet salad) is a traditional Ukrainian salad, the mandatory ingredient of which is boiled beets. The rest of the ingredients vary. So, most housewives add carrots, pickles, potatoes and sauerkraut. Some people prefer to enrich the salad with green peas. That’s exactly what we did in this recipe. Just look, just one secret ingredient – and the vinaigrette salad sparkled with new colors.

Did you know? Vinaigrette is a low-calorie salad, so it is ideal for those who watch their weight, and also do not eat meat for various reasons.


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Step by step method

  • Step 1

    Slightly chop the sauerkraut and transfer it to a plate. We cut the boiled carrots in advance into small cubes and send them to the same bowl.

  • Step 2

    Boiled potatoes are peeled and cut in the same way. Pour them into the rest of the ingredients and mix. We cut pickled cucumbers and onions in the same cubes. We send them to a common container, refuel.

  • Step 3

    Cut boiled beets into small pieces. In a separate bowl, mix it with 1-2 tablespoons of olive oil, then transfer to a common container. At the end, pour green peas, mix thoroughly.

  • Step 4

    We form the serving with the help of a culinary ring. We decorate to your taste. In this form, the salad can be served at the table even on weekdays, even on holidays.

Tips & variations

  • Vegetables are best not boiled, but baked in the oven in foil. Then they will not be so watery, and the salad will turn out not only more elegant, but also much tastier.

  • The recipe uses regular canned peas, but you can experiment a little and use frozen ones.

  • If you cook vegetables in a pot, cook them separately. Firstly, carrots, potatoes and beets require different cooking times, and secondly, it is important that each vegetable retains its natural color.

  • Lubricate the vegetables with a little vegetable oil, and add the beets last, then the vinaigrette will be colorful even after mixing.

  • So that the taste of the onion is not too harsh, it is better to pre-soak it in a vinegar marinade, you can choose salad onions: red or white.

  • Vinaigrette is a cold salad, so all ingredients must be pre-chilled before mixing.

  • To spice up the dish, you can add mustard, garlic, olives, mushrooms, or even herring. Eggs, beans, corn, lentils will make the vinaigrette more tender, and meat or sausage more satisfying.

Comments (3)

  • Eliza

    And I like vinaigrette with slightly salted herring. And cucumbers are not pickled, namely salted. Be sure to have green onions, a little celery and herbs, such as parsley or cilantro. Leave the prepared vinaigrette in the refrigerator for an hour to soak in beetroot and butter.

  • Natali

    I like the vinaigrette salad in its form. I put pickled cucumbers. I never add greens, only onions. Sometimes I use mayonnaise salad.You can also grate vegetables and lay them out on a plate in layers.

  • Margaret

    An interesting recipe. All my life, my mother and grandmother made a vinaigrette with pickles, without peas. I’ll cook it on Saturday according to your recipe. Let’s see how the family will appreciate it. I think you’ll like it, everyone loves sauerkraut. And I’ll bake the vegetables, not boil them, as before.

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