Go Back
+ servings

Russian Salad with Beets and Sauerkraut

A hearty, filling winter salad packed with exceptional nutrients to help your body cells cope with the cold and build up a strong immune system.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salads
Cuisine: Vegan
Servings: 3
Author: The Awesome Green


  • 2 medium beets
  • 1 carrot
  • 3 Russet potatoes
  • 1 cup red cabbage Sauerkraut
  • 1 bunch fresh parsley diced
  • 1 red onion finely diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar


  • Place the potatoes into a medium pot and cover with water.
  • Bring to boil over medium heat, then simmer for 20 minutes.
  • Add the beets and carrot into a colander, place it over the potatoes pot and steam them.
  • Remove the vegetables from the pot/colander and set aside to cool.
  • Peel the potatoes and beet, cut into small cubes and transfer into a large bowl.
  • Add the sauerkraut and the rest of the ingredients, and mix to combine.
  • Set aside for 10 minutes, to allow the flavors to combine, then serve.