• 15
    min
    Prep Time
  • 0
    min
    Cook Time
  • 15
    min
    Ready in

  • per
    Yield
  • 120
    cal
    Calories
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    0
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Salad
  • Allergens:
  • Seasons:Autumn
  • Cuisines:Polish
  • Courses:Lunch,Dinner

Recipe Description

A refreshing and colorful blend of sauerkraut and beetroot, this salad is tangy, sweet, and packed with nutrients. A wonderful side dish that brings brightness to any meal.

Ingredients

  • 2 cups sauerkraut, drained
  • 2 medium beetroots, cooked and grated
  • 1 carrot, grated
  • 1 apple, grated
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Fresh dill for garnish

Steps:

  1. In a large bowl, combine the sauerkraut, grated beetroots, carrot, and apple.
  2. Add the olive oil and apple cider vinegar. Toss everything together until well mixed.
  3. Season with salt and pepper to taste.
  4. Garnish with fresh dill before serving.
  5. This salad can be served immediately or left to marinate in the refrigerator for an hour to enhance the flavors.

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Vegor “The scientist”

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