Beetroot Salad with Sauerkraut (No Herring)
A hearty, savory beetroot salad made with boiled vegetables, sauerkraut, and pickled cucumber. Filling thanks to the potato and peas, perfect for dinner.
- Time
- 50 min
- Serving
- 331 kcal
- Ingredients
- ≈ $1.47
- Protein
- 9 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 120 g
- 2 Potatoes≈ $2.19 per kg 120 g
- 3 Carrots≈ $1.50 per kg 60 g
- 4 Sauerkrautpack 500 g ≈ $3.00 70 g
- 5 Pickled cucumberspack 680 g ≈ $3.20 50 g
- 6 Canned green peaspack 400 g ≈ $1.00 50 g
- 7 Onions≈ $1.60 per kg 25 g
- 8 Sunflower oil 12 ml
- 9 Salt 1 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the beets1, potatoes2, and carrots3, cover with water, and boil over medium heat: potatoes and carrots for 25–30 minutes, beets for 40–50 minutes until tender.
Cool the vegetables, peel, and cut into 1 cm cubes.
Chop the cucumber and onion7 into small cubes, and lightly drain the sauerkraut4.
Combine the vegetables, sauerkraut4, cucumber, onion7, and green peas.
Dress with sunflower oil, season with salt and pepper, and mix well. Let sit for 10 minutes before serving.
Tips
- Why it works
- Boil the beet separately and for longer so it doesn't stay hard and spoil the salad. Add the potato and carrot together so the carrot doesn't overcook.
- Substitutions
- Swap the green peas for 50 g of canned corn or 60 g of canned beans. You can leave out the onion if you don't like its taste.
- Common mistakes
- If the vinegret tastes bitter, the sauerkraut wasn't squeezed out enough. Check: the liquid should be slightly cloudy but not sour.
- Storing and reheating
- Keep in the fridge for 3 days. Stir before serving and add 1 tsp of oil. Don't freeze.
- Serve with
- Serve with rye bread and rosehip tea. Good for a light dinner after work.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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