Inspired by vinegret, a popular Russian and Ukranian 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.
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. It lasts ~3 days in the refrigerator.
Enjoy this cold vegan 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. It serves ~4-6.
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. Fill a large pot of water with 1 inch of water. Lower a steamer basket into it, and cover with a lid. Bring to a boil. Then, add the red potatoes to the steamer basket, and cover with the lid. Steam for 12-15 minutes or until the potatoes are cooked through.
4. Remove the red potatoes from the basket and allow to cool. When cool enough to handle, remove the peel. It’s super easy–just tear it away. When you’re done peeling the potatoes, dice them into small cubes.
5. Add the cold beets, cold potatoes, carrots, scallions, sauerkraut, fresh dill, and raw sunflower seeds to a large mixing bowl.
6. Stir everything together, and taste the beet potato salad. Add sauerkraut brine and salt. Taste again, and adjust seasonings, if needed (more dill? more salt? more brine?). Serve cold.