Russian Vinaigrette Recipe With Beets And Sauerkraut

RUSSIAN BEET SALAD WITH SAUERKRAUT (VINAIGRETTE)

Steps:

• 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.
• 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.
• 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.

VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)

Steps:

• The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
• Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
• When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
• In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.