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Total Time:
50 minutes mins
Yields:
6
Recipe
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Earthy beets, tangy red sauerkraut, and pops of green peas meet creamy avocado in this Russian Beet Salad with Sauerkraut—a lighter, mayo‑free spin on the classic Russian vinaigrette (винегрет) typically served during winter time holidays, though delicious year-round. Bright, probiotic‑rich and ready in about 30 minutes.
Russian beet salad Vinaigrette with a few tweaks.
Tester takeaway: Coating the beets in vinegar–oil before mixing keeps the salad’s ruby colour locked in—no bleeding mess.
This Russian salad with beets is perfect if you’re looking for a lighter version of beet salad without mayo, and without potato /carrots – lots of color and flavor! Need extra protein? Try this Chicken Beet Salad with Avocado Dressing for 27 g protein per serving.
Why You’ll Love It
- Gut‑friendly: live‑culture sauerkraut adds natural probiotics (superfood), promoting a diverse microbiome.
- 143 kcal, 12 g fat, 4 g fibre per 1‑cup serving, great for regular bowel movements.
- Completely dairy‑ & mayo‑free yet still creamy from avocado.
- Meal‑prep: beets can be roasted/steamed up to 3 days ahead.
- Estimated cost – ≈ $1.70
Serve this Russian Beet Salad – cold as a side dish.
Ingredients (Amount, Notes and Swaps)
| Ingredient | Amount | Notes & Swaps |
|---|---|---|
| Beets | 2 medium (≈ 300 g) | Roasted for flavour or steamed to save time. For sweeter and enhanced flavor, best to roast beets in the oven. |
| Sauerkraut | 1½–2 cups (200 g) | Red sauerkraut adds colour; any fermented cabbage or pickled cucumbers work. |
| Green peas | ½ cup, thawed | (Frozen, thawed or canned). Traditionally used in Russian vinaigrette salads. Sub diced bell pepper or celery for lower carbs. |
| Avocado | 1 large, diced | Provides healthy fats & creaminess for the salad. |
| Red onion | ½ medium, diced | Shallot or green onion also fine. |
| Simple vinaigrette | 3 Tbsp neutral oil + 3 Tbsp apple‑cider vinegar + ½ tsp sea salt + pinch pepper | Lemon juice can replace vinegar; EVOO ok if you enjoy its taste. |
Find the complete printable recipe with measurements and instructions below in the recipe card.
Ingredients needed for beet sauerkraut salad.
Step‑by‑Step Instructions
- Cook Beets – Roast 40 min at 400 °F (205 °C) or steam 15‑20 min until fork‑tender. Cool, peel & dice ½‑inch.
- 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. Roasting beets is tasty, but can take longer.
Steaming beets.
2. Lock the Colour – In a large bowl toss diced beets with vinaigrette; coating first prevents colour bleed.
3. Add Veggies – Fold in peas, sauerkraut, onion and diced avocado.
Combine the ingredients for Russian Vinaigrette Salad.
4. Season & Serve – Mix until well combined. Taste, adjust salt/acidity, garnish with dill if desired. Chill 20 min if you like it extra cold.
Mixed salad ingredients with vinaigrette
dressing.
Print Recipe
Russian Beet Salad With Sauerkraut (Vinaigrette)
Sweet roasted beets, probiotic sauerkraut, peas and creamy avocado tossed in a zesty vinegar-oil dressing for a vibrant, mayo-free Russian vinaigrette salad—gut-friendly and ready in 30 minutes.
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Prep Time
20 minutes mins
Cook Time
20 minutes mins
Assembling Time
10 minutes mins
Total Time
50 minutes mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
Russian Inspired
Servings:
6
Calories:
143kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x
Beet Salad
- 2 medium beets – or 3 smaller
- ½ medium red onion
- 1½-2 cups sauerkraut
- ½ cup green peas – frozen and thawed
- 1 large avocado
Vinaigrette Dressing
- 3 tbsp oil – neutral tasting
- 3 tbsp apple cider vinegar – or lemon juice
- ½ tsp sea salt
- pinch black papper
Instructions
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.
Notes
- 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.
- Store the salad in an airtight container in the refrigerator for maximum 2 days.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!
Nutrition
Serving: 121g
|
Calories: 143kcal
|
Carbohydrates: 8.49g
|
Protein: 1.96g
|
Fat: 12g
|
Fiber: 4.3g
|
Sugar: 3.16g
|
Vitamin A: 291IU
|
Vitamin C: 11.9mg
|
Calcium: 23mg
|
Iron: 1.05mg
The information shown is an estimate provided by an online nutrition calculator.
Nutrition (per 1 of 6 servings — ~1 cup / 120 g)
- Calories – 143 kcal
- Carbs – 11 g | Fibre – 4 g
- Protein – 2 g | Fat – 12 g
- Vitamin C – 12 mg · Iron – 1 mg
FAQs
Vinaigrette or Vinegret?
It’s actually “винегрет” if we use Russian letters – it’s a Russian beet salad and the naming comes from vinaigrette, which is used as a dressing. Originally, the term vinegret denoted a mixture of diced beetroots and any cooked vegetables dressed with vinegar.
Can I replace sauerkraut?
Yes—diced dill pickles or fermented carrots work; you’ll lose probiotic benefit.
Is it traditional to leave out potatoes?
Classic vinaigrette uses potatoes & carrots; skipping them keeps the salad lighter and lower‑carb.
How long does it keep?
Up to 2 days in the fridge; avocado darkens after that.
Variations & Add‑Ins
- Protein boost – Stir in white beans or diced baked tofu.
- Give more substance – add some leftover cooked grains.
- Crunch – Top with toasted walnuts, pine nuts, cashew or sunflower seeds.
- Creamy twist – Add a spoon of dairy‑free yogurt instead of oil for a pinkier dressing.
- No avocado? Then add some chopped boiled potatoes.
Serving Tips
Serve chilled as a starter, stuff into lettuce cups for appetizers, or spoon over dark rye toast to echo Eastern‑European flavours.
Storing
Storing leftovers: Store the Russian beet salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop as the salad marinates in itself, making for some awesome leftovers. Longer than that is not recommended as it contains avocado.
More Beet Inspiration
- Fermented Beet Sauerkraut – DIY probiotics.
- Creamy Beet Soup With Red Sauerkraut
- Protein Packed Chicken Beet Salad with Avocado – 27 g protein.
- Fall Pumpkin & Beetroot Salad
- Best Beetroot Juice Blend – immune‑boosting drink.
- Beet Crackers With Flax Seeds – crunchy gluten‑free snack.
Simple Beetroot Salad With Walnuts Prunes And Avocado (Vegan)
Roasted Pumpkin & Beetroot Salad (Simple Fall Harvest Bowl)
Beetroot And Carrot Salad With Creamy Dressing
Beetroot Juice Recipe (2 Ways) + Best Combinations
Looking for more ideas? Browse my complete Beet Salad Recipes Collection!
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