Vinegret (Russian Beetroot and Sauerkraut Salad)
A jewel-coloured salad of beetroot, potato, carrot, pickles and sauerkraut, tossed in sunflower oil with fresh dill.
- Time40 min
- LevelEasy
- Costabout £0.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 182kcal
- 25.3gcarbs
- 9.4gof which sugars
- 7.5gfat
- 2.1gsaturates
- 4.3gprotein
- 6.9gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes and carrots whole in salted water for 20 to 25 minutes, until a knife slides in easily. Add the peas for the last 2 minutes. Drain, rinse in cold water and leave to cool.
25 min - 2
Peel the potatoes and carrots and cut into 1 cm dice.
- 3
Put the diced beetroot in a large bowl and toss with the oil first. This stops the colour bleeding into everything else.
- 4
Add the potatoes, carrots, peas, pickled cucumbers, sauerkraut and onion. Add the brine and salt and fold together gently.
- 5
Taste and add more brine or salt if you like. Chill for 20 minutes to let the flavours mix, then scatter with dill and serve.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
