This simple Russian beet salad features cooked beets, red sauerkraut, green peas, onion, creamy avocado as healthy fat and finished with a touch of vinaigrette dressing, lending a nice little bite. An easy version of Russian salad with beets also called Russian vinaigrette typically served during the winter time holidays, though delicious year-round.
Course Appetizer, Salad, Side Dish
Cuisine Russian Inspired
Prep Time 20minutes
Cook Time 20minutes
Assembling Time 10minutes
Total Time 50minutes
2mediumbeetsor 3 smaller
1/2cupgreen peasfrozen and thawed
3tbspapple cider vinegaror lemon juice
Cook the beets (steam or roast):
To steam beets, place in a steamer about 2-3 inches of water. Bring to a boil over high heat.
Cut the beetroots into quarters (after peeling), cover and turn down heat to medium. Steam for 15-20 minutes until you can easily pierce the beet pieces to the middle.
You can also do this step 1-2 days in advance and assemble a quick beetroot salad with sauerkraut in mere minutes.
Gather ingredients and chop:
Dice the beets into small, even cubes. Place them in a large bowl.
Then mix in the oil (any neutral taste oil like avocado, sunflower or grapeseed) apple cider vinegar, salt and pepper (which males the vinaigrette dressing). Toss to coat the beets, this will prevent them from bleeding too much red color.
Then cube the avocado and add to the bowl along with the onion, peas, and sauerkraut.
Combine all the ingredients:
Gently toss. Taste, add more acidity by adding vinegar, sauerkraut or sauerkraut juice, and salt if needed. The beetroot salad may be garnished with freshly chopped dill or parsley.
Give more substance to this beet salad by adding some leftover cooked grains or beans.
Add some crunchy nuts: almond, pecan, pine nuts, cashew or walnuts.
Add dill pickles – for more tanginess.
No avocado? Then add some chopped boiled potatoes.
Oil free? No problem, omit it entirely, avocado will provide the necessary fat for vitamin absorption.
Store the Russian vinaigrette salad in an airtight container in the refrigerator for maximum 2 days.