Inspired by vinegret, a popular Russian and Ukrainian salad, this recipe for cold vegan beet potato salad with sauerkraut is very similar to traditional preparations. Commonly, there are beets, potatoes, carrots, onions, and then, sauerkraut and/or diced pickles. Often, it is dressed in additional brine from the sauerkraut or pickles, and sunflower oil. Positively delicious.
This vegan beet and potato salad recipe also diverts from tradition. Fresh dill is added, because it works so well with beets, potatoes, carrots and sauerkraut. To keep it oil free, raw sunflower seeds are added in lieu of sunflower oil. And instead of steaming or boiling the carrots, they are kept raw to bring additional texture.
This recipe for potato beet salad preserves many of the traditional delicious flavors, but with a fresh, crunchy, oil free twist.
It serves 4-6.
A few things…
- ・To save time, don’t bother with roasting the beets, and dice up prepackaged steamed beets, like Melissa’s or Love Beets.
- ・If you prefer the carrots with a more traditional texture, steam them and chop them up, instead of using them raw.
- ・If you taste the beet potato salad and it needs something, it’s probably more sauerkraut brine and/or salt.
- ・This recipe holds up well, and can be made ahead of time.
Enjoy this cold vegan beet potato salad with sauerkraut year round. Grill up some vegan sausages and enjoy it as a side dish at your next bbq. Or serve it as a delicious side dish during the holidays, like Thanksgiving or Christmas.
Love Slavic flavors? Check out more vegan Slavic-inspired recipes, like Radish Salad with Fresh Dill and Scallions. Or take a peak at more UVK recipes, like Vegan Cold Beet Soup, Slow Cooker Tempeh Sauerkraut Stew, Roasted Fennel and Beets or White Beans and Sauerkraut.
Beet Potato Salad with Sauerkraut
2 cups beets (OR prepackaged steamed beets, like Melissa’s or Love Beets), diced into small cubes
4-5 medium whole red potatoes
1 cup carrots diced into small cubes (see notes above)
3-4 scallions, sliced
1¼ cup sauerkraut
¼ cup finely chopped fresh dill
⅓ cup raw sunflower seeds
Sauerkraut brine, to taste (I used ~⅓ cup)
Salt, to taste
1. If you are using prepackaged steamed beets for the beet potato salad, skip to step 3. If using raw beets, preheat the oven to 400º F. Line a glass loaf pan with a large piece of non-stick aluminum foil. Add the raw beets.
2. Fold the aluminum over the beets, and crimp it together to seal the beets inside. Bake at 400º F for 40 minutes or until the beets are soft enough to enjoy eating. Remove from the oven, and allow to cool completely.
3. Next, you’ll steam the potatoes for the sauerkraut beet salad. Fill a large pot with ~1 inch of water in the bottom. Lower a steamer basket into the pot, and cover the pot with a lid. Bring to a boil. Then, add the potatoes to the steamer basket, and cover with the lid. Steam for 12-15 minutes or until they are cooked through.
4. Remove the red potatoes from the basket. When cool enough to handle, remove the peel. It’s super easy–just tear it away. Once the potatoes are peeled, dice them into small cubes.
5. Stir in the cold beets, cold potatoes, carrots, scallions, sauerkraut, fresh dill, and raw sunflower seeds to a large mixing bowl.
6. Taste the vegan beet potato salad, and then, add sauerkraut brine and salt. Taste again, and adjust seasonings, if needed (more dill, salt or brine?). Serve cold.