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Vegetable root salad with potatoes, beetroot, carrots, onion, and sauerkraut

Beetroot Salad Recipe

Ella Dereza
Try this delightful Beetroot Salad Recipe for your next lunch or dinner. Easy to make. Satisfying and tasty.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Ukrainian
Servings 7 medium portions

Equipment

  • 1 salad bowl
  • 1 baking tray

Ingredients
  

  • 5-6 small beetroots
  • 3 medium potatoes
  • 2 medium carrots
  • 1 cup cooked white kidney beans
  • 1 cup sauerkraut 4-5 oz
  • 4-5 medium cornichons
  • 1 small red onion 1/4 cup finely chopped
  • 3-4 Tbsp extra virgin olive oil
  • Salt & pepper to taste
  • Fresh dill/parsley for garnish

Instructions
 

  • Preheat the air fryer to 374 F (190 °C). Bake potatoes and carrots for 20-30 minutes, or until cooked. Alternatively, you can boil the vegetables. But I find that the taste is richer and the color is bright when you bake the vegetables in place of boiling them. Read the blog post above for more tips.
  • Cut all the vegetables to your preferences. Not too small, not too big.
  • Combine everything and add olive oil and seasoning. Serve with your favorite fresh herbs (dill or parsley work best to my taste).
  • Serve as a starter or main dish with fresh bread and Garlic Butter.

Notes

  1. Use my Homemade Sauerkraut in this Beetroot Salad. Grab the recipe here
Keyword beetroot, plant-based, sauerkraut, vegan, vegetables, vegetarian