Sauerkraut salad with beets

1 serving

7 minutes

Cabbage and beet salad is a vibrant combination of freshness, tanginess, and gentle sweetness. The roots of this dish trace back to the traditions of Russian and Eastern European cuisine, where fermented cabbage was not only a way to preserve the harvest but also a source of beneficial bacteria. The addition of boiled beets gives the salad a light sweetness that softens its acidity, while garlic and onion add savory notes. A dressing made from olive and mustard oil enhances the aroma and adds richness to the dish. It is an ideal side for meat and fish dishes as well as a wonderful standalone salad that refreshes and invigorates. Healthy, easy to prepare, and delicious—this salad will become an indispensable part of winter and spring diets!

Energy value per serving

• Calories: 527
• Proteins: 7.4g
• Fats: 45.2g
• Carbohydrates: 27.8g

Ingredients

• Sauerkraut: 250 g
• Onion: 30 g
• Garlic: 15 g
• Boiled beetroot: 85 g
• Extra virgin olive oil: 1.5 tbsp
• Mustard oil: 1 tbsp
• Freshly ground black pepper: to taste
• Sea salt: to taste

Cooking steps

1. Place the sauerkraut in a deep container.

   Required ingredients:

   • Sauerkraut: 250 g

2. Chop the onion finely.

   Required ingredients:

   • Onion: 30 g

3. Combine onion and cabbage.

   Required ingredients:

   • Onion: 30 g
   • Sauerkraut: 250 g

4. Peel the garlic.

   Required ingredients:

   • Garlic: 15 g

5. Press the garlic through a press.

   Required ingredients:

   • Garlic: 15 g

6. Add black pepper.

   Required ingredients:

   • Freshly ground black pepper:  to taste

7. Season with olive oil.

   Required ingredients:

   • Extra virgin olive oil: 1.5 tablespoon

8. Also season with mustard oil.

   Required ingredients:

   • Mustard oil: 1 tablespoon

9. Add grated boiled beetroot using a large grater.

   Required ingredients:

   • Boiled beetroot: 85 g

10. Salt and mix

    Required ingredients:

    • Sea salt:  to taste

11. Transfer to a plate and serve.