Pink Salad of Sauerkraut with Onions and Beets

1 serving

10 minutes

Pink salad made of fermented cabbage with onion and beetroot is a bold combination of sour cabbage, sweet beetroot, and spicy onion. Its rich pink color makes the dish not only appetizing but also visually appealing. Fermented cabbage, known for its probiotic properties, adds freshness and a slight acidity, while beetroot contributes natural sweetness and an earthy tone. Red onion brings a mild sharpness, and sesame and black pepper enhance the overall harmony of flavors. This salad will be a great addition to meat dishes or can serve as a standalone snack. It is perfect for those who enjoy light, healthy dishes rich in vitamins. Inspired by traditional Russian cuisine, this salad offers a new interpretation of familiar ingredients, transforming them into a bright and memorable dish.

Energy value per serving

• Calories: 472.1
• Proteins: 5.4g
• Fats: 42.6g
• Carbohydrates: 19g

Ingredients

• Sauerkraut: 125 g
• Boiled beetroot: 60 g
• Red onion: 0.5 head
• Olive oil: 2 tbsp
• Ground black pepper: 0.5 tsp
• Sesame: 1 tsp

Cooking steps

1. Dress the sauerkraut with oil.

   Required ingredients:

   • Sauerkraut: 125 g
   • Olive oil: 2 tablespoons

2. Season with black pepper and sesame.

   Required ingredients:

   • Ground black pepper: 0.5 teaspoon
   • Sesame: 1 teaspoon

3. Cut the onion into strips.

   Required ingredients:

   • Red onion: 0.5 head

4. Finely chop the beetroot.

   Required ingredients:

   • Boiled beetroot: 60 g

5. Combine the ingredients.

   Required ingredients:

   • Sauerkraut: 125 g
   • Boiled beetroot: 60 g
   • Red onion: 0.5 head
   • Olive oil: 2 tablespoons
   • Ground black pepper: 0.5 teaspoon
   • Sesame: 1 teaspoon

6. Mix thoroughly and serve.