natashaskitchen4.9
Russian Vinaigrette Recipe with Beets and Sauerkraut
This Russian Vinaigrette Salad is great for parties because you can make it a day ahead. It tastes even better the next day.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h 30m👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●bowl
📝 Preparation Steps
1
In a medium pot, boil beets for ⏱️ 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
medium beets (or 2 (14.5 oz cans of beets, drained))3
2
In a separate pot, boil potatoes and carrots about ⏱️ 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
medium potatoes3medium carrots3
3
Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
4
Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
medium potatoes3medium beets (or 2 (14.5 oz cans of beets, drained))3medium carrots3medium pickles3
5
Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
medium beets (or 2 (14.5 oz cans of beets, drained))3
6
Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
medium beets (or 2 (14.5 oz cans of beets, drained))3sunflower or olive oil2 Tbspmedium pickles3
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