Vinegret (Russian Beet Salad)

Maintaining authentic Russian flavors, this vibrant salad offers a nourishing balance of plant-based protein from kidney beans and digestion-friendly fiber from fermented vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 60 g dry kidney beans (boiled ~140 g) · 202 kcal in the whole recipe
• 200 g beetroot · 90 kcal in the whole recipe
• 150 g potato · 116 kcal in the whole recipe
• 100 g carrot · 41 kcal in the whole recipe
• 100 g dill pickles · 12 kcal in the whole recipe
• 100 g sauerkraut · 40 kcal in the whole recipe
• 50 g onion · 20 kcal in the whole recipe
• 13 g sunflower oil (1 tbsp) · 115 kcal in the whole recipe
• 15 g vinegar (1 tbsp apple cider or grape vinegar) · 3 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Soak the dry kidney beans overnight and boil until tender, then drain and set aside.

   

2. Boil the unpeeled beetroot, potato, and carrots in separate pots until tender, then let them cool completely.

   

3. Peel the cooked beetroot, potato, and carrots, then cut them into small uniform cubes.

   

4. Finely dice the onion and dill pickles, then drain and lightly chop the sauerkraut.

   

5. In a large bowl, mix the diced beetroot, potato, carrots, pickles, sauerkraut, and cooked kidney beans.

   

6. Whisk together sunflower oil, vinegar, salt, and black pepper, pour over the salad, toss gently, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.