Russian Beetroot Salad

Name: Russian Beetroot Salad
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 3-4 medium beets; 3 medium potatoes; 3 carrots; 1 pound pickled cabbage or sauerkraut; 5-6 pickled cucumbers; 1 can read kidney beans or sweet peas or black beans; 1 red onion; 3-4 tablespoons sunflower seed oil; Salt; Cilantro, dill, parsley (optional)

Alena @alenik

This popular beetroot salad was a staple in my house when I was growing up. I still love it and always cook a big portion. It keeps well in the fridge for a few days.

Alena @alenik

This popular beetroot salad was a staple in my house when I was growing up. I still love it and always cook a big portion. It keeps well in the fridge for a few days.

Saved

Ingredients

2 hours

8 servings

3-4medium beets
3medium potatoes
3carrots
1 poundpickled cabbage or sauerkraut
5-6pickled cucumbers
1 canread kidney beans or sweet peas or black beans
1red onion
3-4 tablespoonssunflower seed oil
Salt
Cilantro, dill, parsley (optional)

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Steps

2 hours

1

Boil beets (50-60 min), potatoes (35-45 min) and carrots (10-15 min) whole with their skins on. The knife should slide easily in and out of beets and potatoes. I often use instant pot to cut down on cooking time.
2

Peelthe skin off and dice the vegetables.
3

Dice pickles and red onion.
4

Cut pickled cabbage or if using sauerkraut (more acidic) rinse it and squeeze out water until it’s pretty dry.
5

Rinse the beans and cut herbs if using.
6

Mix all ingredients together. Add salt and oil.
7

Enjoy!