-
15
minPrep Time -
0
minCook Time -
15
minReady in -
perYield -
120
calCalories
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:
- In a large bowl, combine the sauerkraut, grated beetroots, carrot, and apple.
- Add the olive oil and apple cider vinegar. Toss everything together until well mixed.
- Season with salt and pepper to taste.
- Garnish with fresh dill before serving.
- This salad can be served immediately or left to marinate in the refrigerator for an hour to enhance the flavors.
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