Vinegret (Ukrainian Beetroot and Sauerkraut Salad)
A bright ruby salad of beetroot, potato, carrot and sauerkraut in sunflower oil, crunchy, tangy and naturally vegan.
- Time1 hr
- LevelEasy
- Costabout £0.52 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
- 203kcal
- 24.9gcarbs
- 10.7gof which sugars
- 9.9gfat
- 2.9gsaturates
- 4.9gprotein
- 7.7gfibre
- 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
Put the beetroot in a pan of cold water, bring to the boil and simmer for 40 minutes, until a knife slides in easily.
40 min - 2
In a second pan boil the potatoes and carrots together for 20 minutes until just tender.
20 min - 3
Drain everything and cool. Peel the beetroot, potatoes and carrots and cut into 1 cm cubes.
- 4
Put the beetroot in a large bowl first and toss with 1 tbsp of the oil, so the other vegetables do not turn pink. Then add the potato, carrot, sauerkraut, gherkins, onion and peas.
- 5
Whisk the rest of the oil with the vinegar, salt and pepper. Pour over and toss gently.
- 6
Fold in the dill, then chill for 30 minutes to let the flavours settle. Taste and add more salt or vinegar if you like.
30 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.
