This classic vinaigrette beet salad is bright, earthy, and wonderfully refreshing, with tender beets, tangy pickled cucumbers, and a light oil dressing that keeps every bite fresh. It is a simple, colorful side dish that pairs beautifully with hearty mains, much like our crispy cabbage pancakes with creamy garlic sauce, and it makes a lovely light lunch alongside creamy cottage cheese tomato toast.
Ingredients
- 2-3 medium beets
- 3-4 pickled cucumbers (to taste)
- 4-5 medium potatoes
- 1 can of green peas
- Onion and green onion to taste
- 300 g (10.5 oz) sauerkraut (to taste)
- 50 ml (3.5 tbsp) vegetable oil
- Salt to taste
Instructions
- Boil the potatoes and beets until done.
- Dice the cucumbers, onion, potatoes and beets.
- Toss the beets with the oil first and mix well — this keeps the salad beautifully pink instead of uniformly beet-red.
- Combine everything and salt lightly.
Tips
- Cool the beets and potatoes completely before dicing for the cleanest texture and color.
- Taste before adding extra salt, since pickled cucumbers and sauerkraut already bring plenty of tang and saltiness.
- For more salad inspiration and technique ideas, browse the guides at Allrecipes and food safety information at USDA.
Nutrition per 100 g: 61 kcal, protein 4 g, fat 2.1 g, carbs 8.5 g.