Top-5 Recipes for Russian Beet Sauerkraut Salads

Beet goes well with sauerkraut. And so there are many salads with these two ingredients. These are the most popular of them.

cold beet salad with peasThese five cold beet sauerkraut salads aren’t the vinegret. If when you are looking for “beet salad with sauerkraut” you mean the traditional Russian dish “vinegret” it is here.

With carrot


  • 1.1-1.3 pounds of sauerkraut;
  • 1 medium onion;
  • 2-3 boiled or baked beets;
  • 1-2 carrots;
  • parsley, olive oil, ground black pepper, and salt, for taste.

Grate the carrot and beet.

Chop the onion.

One tip. Add a little salt to the grated carrot and squeeze it with your hands. It helps to make your carrot softer.

Mix the sauerkraut, onion, and carrot. Then stir in the beet.

Add the parsley, salt, and black pepper.

Pour olive oil on top of your salad and toss to combine.

With dill


  • 0.6-0.7 pounds of sauerkraut;
  • 0.5-0.6 pounds of baked or boiled beet;
  • 2.4-2.4 ounces of onion;
  • a big bunch of dill;
  • 4 tbsp. of olive oil;
  • salt, to taste.

Grate or cut into thin strips the beet. Mix it with and  fermented cabbage.

Add the chopped onion and dill.

Pour in olive oil. Mix and serve.

With apple


  • 3.5 ounces of sauerkraut;
  • one boiled (baked) beet;
  • one green sweet-sour apple;
  • one lemon;
  • 4 tbsp. of olive oil;
  • ground black pepper or mustard, to taste.

Grate the beet and apple.

One tip. Your grated apple will not be dark if you sprinkle lemon juice on it.

In a small bowl, combine olive oil, lemon juice and black pepper (or mustard).

In a salad dish, mix the sauerkraut, beet, apple. Spoon over your dressing.

With bacon


  • 0.8-1.0 pounds of sauerkraut;
  • 4 strips of bacon;
  • one small onion;
  • one baked (boiled) beet;
  • dill, to taste.

Cut the beet into thin strips and bacon – into small pieces. Chop the onion.

In a skillet, cook your bacon and the chopped onion over medium heat for 4-6 minutes.

Combine the fermented cabbage, beet, and bacon with onion.

Sprinkle with dill. Toss gently and serve.

With canned peas


  • 2-3 boiled or baked beets;
  • 0.5 pounds of sauerkraut;
  • 0.7-0.8 pounds of canned peas;
  • olive oil, ground coriander and black pepper, salt, to taste.

Grate the beet and mix it with sauerkraut.

Stir in the canned peas.

Add olive oil. Toss gently to coat. Sprinkle with salt and spices.

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Top-5 Cold Beet Sauerkraut Salads
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