Earthy beets, tangy red sauerkraut and bright green peas combine with creamy avocado in this lighter, mayo‑free take on the classic Russian vinaigrette (винегрет). Traditionally served at winter holidays but delicious year‑round, this vibrant salad is probiotic‑rich, colorful and ready in about 30 minutes.
Tester takeaway: Toss diced beets in the vinaigrette first — coating them with oil and vinegar helps lock in their ruby color and prevents bleeding.
This beet and sauerkraut salad is a great choice if you want a lighter version of the traditional Russian salad without mayonnaise or heavy root vegetables like potatoes and carrots. If you need more protein, serve with grilled chicken or stir in white beans for a heartier bowl.
Why You’ll Love It
- Gut‑friendly: fermented sauerkraut adds natural probiotics that support a diverse microbiome.
- Light but satisfying: about 143 kcal per cup with healthy fats from avocado and fiber from beets and sauerkraut.
- Mayo‑free and dairy‑free: creamy texture comes from avocado rather than mayonnaise.
- Meal‑prep friendly: cooked beets can be made 1–3 days in advance so assembly is quick.
- Versatile: swap in pickles, fermented carrots or other crunchy additions to vary the flavor.
Ingredients (amounts, notes and swaps)
| Ingredient | Amount | Notes & swaps |
|---|---|---|
| Beets | 2 medium (≈ 300 g) | Roast for deeper sweetness or steam to save time. |
| Sauerkraut | 1½–2 cups (200 g) | Red sauerkraut adds color; any fermented cabbage or diced dill pickles work. |
| Green peas | ½ cup, thawed | Frozen, thawed or canned. Can substitute diced bell pepper or celery for crunch. |
| Avocado | 1 large, diced | Provides creaminess and healthy fats. |
| Red onion | ½ medium, diced | Shallot or green onion are fine alternatives. |
| Simple vinaigrette | 3 tbsp oil + 3 tbsp apple cider vinegar + ½ tsp sea salt + pinch pepper | Use lemon juice instead of vinegar if preferred; extra virgin olive oil is fine if you like its flavor. |
See the instructions below for full assembly steps and tips.
Step‑by‑Step Instructions
- Cook the beets: Roast at 400°F (205°C) for about 40 minutes, or steam for 15–20 minutes until fork‑tender. Let cool, peel and dice into roughly ½‑inch cubes.
- Prepare the vinaigrette: Whisk together oil, apple cider vinegar (or lemon juice), salt and a pinch of black pepper.
- Lock the color: Place the diced beets in a large bowl and toss them with the vinaigrette first. Coating the beets before adding other ingredients prevents the beet color from bleeding into everything else.
- Add vegetables: Fold in the thawed peas, sauerkraut, diced red onion and avocado.
- Combine and season: Gently toss until everything is evenly coated. Taste and adjust salt or acidity — a splash of sauerkraut juice, extra vinegar or a squeeze of lemon will brighten the salad. Garnish with chopped dill or parsley if desired. Chill 20 minutes for a colder salad, or serve immediately.
Notes & Variations
- Protein boost: Stir in white beans, chickpeas, diced grilled chicken or baked tofu for a more filling salad.
- Grains: Add cooked farro, quinoa or barley to make it a meal salad.
- Crunch: Top with toasted walnuts, pecans, pine nuts or sunflower seeds.
- Swap sauerkraut: If you don’t have fermented cabbage, diced dill pickles, fermented carrots or pickled cucumbers add tang but may reduce probiotic benefits.
- No avocado? Substitute with chopped boiled potato for a creamier texture and fuller body.
- Storage: Store in an airtight container in the refrigerator for up to 2 days. Avocado will darken after that and texture will change.
Nutrition (per 1 of 6 servings — ~1 cup / 120 g)
- Calories – 143 kcal
- Carbs – ~11 g | Fibre – ~4 g
- Protein – ~2 g | Fat – ~12 g
- Vitamin C – ~12 mg · Iron – ~1 mg
Serving Tips
Serve chilled as a starter or side, spoon into lettuce cups for appetizers, or pile onto dark rye toast to highlight Eastern European flavors. It’s equally nice alongside roasted meats or as part of a mezze‑style spread.
Frequently Asked Questions
Vinaigrette or vinegret? The Russian name винегрет (vinegret) is derived from the dressing “vinaigrette.” In Russian cuisine the term refers to a mixture of cooked, diced vegetables dressed with vinegar.
Can I replace sauerkraut? Yes — diced dill pickles or fermented carrots are good alternatives, though they may not provide the same probiotic benefit.
Is it traditional to leave out potatoes? A classic vinaigrette often includes potatoes and carrots; leaving them out makes the salad lighter and lower in carbs.
How long does it keep? Up to 2 days refrigerated; avocado shortens shelf life and will brown over time.
More beet inspiration
- Fermented beet sauerkraut for DIY probiotics.
- Creamy beet soup with red sauerkraut for a warming bowl.
- Pumpkin & beetroot salad for a fall harvest bowl.
- Beetroot juice blends for an immune‑boosting drink.
- Beet crackers with flax seeds for a crunchy gluten‑free snack.
Storing
Storing leftovers: Keep the salad in an airtight container in the refrigerator for up to 2 days. Flavors will continue to meld as it rests; for best texture, add avocado just before serving if you plan to keep it longer.