Sauerkraut salad with beets

1 serving

10 minutes

Sauerkraut and beet salad is a vibrant combination of rich flavors and textures. The tangy sauerkraut pairs perfectly with the sweet boiled beets, creating a harmony of contrasts. Garlic adds a piquant touch, while sesame contributes a subtle nutty note. This salad is a true vitamin bomb that boosts immunity and improves digestion. Its roots trace back to traditional Slavic cuisines where fermented foods were valued for their health benefits. Simple and quick to prepare, it works well as a standalone dish or as an accompaniment to meat or fish dishes. Sunflower oil coats the ingredients, binding the flavors together, while green onions add freshness and lightness. This salad exemplifies how minimalism in ingredients can lead to rich flavor enjoyment.

Energy value per serving

• Calories: 201.5
• Proteins: 10g
• Fats: 3g
• Carbohydrates: 37.8g

Ingredients

• Sauerkraut: 150 g
• Garlic: 2 head
• Boiled beetroot: 60 g
• Sesame: 1 tsp
• Green onions: 0.5 stem

Cooking steps

1. Press garlic into the sauerkraut.

   Required ingredients:

   • Garlic: 2 heads
   • Sauerkraut: 150 g

2. Cut the beet into strips.

   Required ingredients:

   • Boiled beetroot: 60 g

3. Add sesame and sunflower oil.

   Required ingredients:

   • Sesame: 1 teaspoon

4. Then add finely chopped onion and mix.

   Required ingredients:

   • Green onions: 0.5 stem