c​aitlin’s russian beetroot salad

Blog C​aitlins Russian Beetroot Salad
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  • 2 medium-large beetroots
  • 2 medium-large potatoes
  • 3 medium-large carrots
  • 1 tin baby peas
  • ¾-1 cup sauerkraut
  • 6 baby dill pickles
  • 1 small shallot (you can also use ¼ of a red or yellow onion)
  • ¼ – 1/3 cup sunflower oil (or any oil you prefer)
  • 1 – 1½ tablespoons white vinegar




  1. Steam beetroots, carrots and potatoes
  2. Cool the beetroots, carrots and potatoes until cool enough to handle. Remove the skin of each vegetable
  3. Cube the beetroots, carrots and potatoes, so that they are about the same size
  4. Cube the pickles and finely mince the shallot or onion
  5. Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half
  6. Mix all the vegetables, including the sauerkraut, pickles and peas in a large bowl
  7. Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator



You can adjust the amount of vegetables to your taste preference. You can make this salad up to 3 days in advance – allow up to one night in the fridge for the best result. You can also add fresh herbs right before serving, such as dill, green onions or parsley.


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