Published: 21.01.2016
Posted by: FairyDawn
Calorie content: Not specified
Cooking time: Not specified

With the arrival of the autumn-winter period, many housewives begin to think about what to cook healthy. You want delicious and healthy food, don't you? I suggest you a sauerkraut salad with beets and beans.
This is a semblance of everyone's favorite, but in the simplest version. In this salad recipe, unlike the vinaigrette, several ingredients are missing, for example, carrots and potatoes. Therefore, you can find a lot of variations in the preparation of salads using beets, beans and sauerkraut. And it's not so difficult to come up with a new recipe in your kitchen. After all, vegetables are ideally combined with each other.
To prepare a salad with sauerkraut and beets, you need to boil the beans in advance. Red beans are best. It is designed specifically for salads and main courses. So that this product does not boil over, you need to salt the water at the very beginning of cooking. And, of course, don't forget to soak the beans overnight before cooking. Then it will cook much faster.

Sauerkraut salad with beets and beans - a recipe with a photo of each step

Ingredients:
- boiled red beans - about 1.5 tbsp.,
- sauerkraut - about 1 tbsp.,
- onion - 1 pc.,
- boiled beets - 1-2 pcs.,
- vegetable oil,
- pepper - optional.

Step-by-step recipe with photo:

Put the pre-boiled and chilled red beans in a deep salad bowl.




Chop the onions thinly and add to the beans. If necessary, you can pickle it. Simply place the onion in a separate bowl. Drizzle with a teaspoon or tablespoon of vinegar, sprinkle with a pinch of sugar and rub with your hands. Leave it on for five minutes. Then use to prepare salad.




Chop the sauerkraut so it doesn't get too long. Add to salad.




Peel the boiled beets and cut into small cubes. We send to the rest of the ingredients.

Stir in our delicious beetroot salad and add black pepper or pepper mix to taste. Then pour generously with vegetable oil.




The dish is now ready to serve. You can also sprinkle this salad with chopped herbs and add mustard. But this will be a different taste.
This simplified vinaigrette can be prepared every day. He won't hurt you at all. can be included in the New Year's menu to dilute the festive table, on which there is often a large number of hearty, fatty, mayonnaise salads.
You can substitute pickles for sauerkraut if you like. You will get an equally tasty and healthy salad. Enjoy your meal.

On the days of fasting, you can diversify your menu with a delicious and appetizing vegetable salad, in which sauerkraut sets the taste tone. You probably have this ingredient, or, in our time, you can easily and simply purchase juicy sauerkraut in the store or in the market. Cabbage in a lean salad is supplemented with sliced ​​and boiled beets. Onions and aromatic vegetable oil complement the taste composition. These components work well with each other. A step-by-step recipe with a photo will show you how easy and simple it is to make a healthy and delicious lean sauerkraut salad with beets.

Ingredients:

• sauerkraut - 200 gr;
• onion - 1 piece;
• boiled beets - 1 piece;
• vegetable oil - 40 ml;
• salt to taste;
• greens for decoration.

How to make lean sauerkraut and beetroot salad

We start the preparation of this vegetable salad by preparing the main ingredient. The required amount of sauerkraut, if necessary, is first transferred to a colander and rinsed under cold water, after which we transfer to a spacious bowl.

We clean the whole onion or half, if the fruit is large. We wash it under running water and on a cutting board, chop it with a knife in the form of thin half rings.

Put the onion slices in a bowl with the cabbage.

We clean the pre-boiled and cooled beets. Cut the boiled beets into cubes.

Add the sliced ​​beetroot to the bowl to the rest of the ingredients.

Season the beetroot salad with sauerkraut with vegetable oil and salt to taste. For filling such lean, you can use both aromatic unrefined sunflower oil and odorless oil. The choice depends entirely on your taste.

Mix the ingredients with a spoon.

For adherents of the principle “it is better to see once than hear a hundred times” - a video recipe. Just a few minutes of work and a simple and delicious lean beet salad with sunflower oil on your table.

Such a simple, but very tasty and vitamin-rich salad can be eaten during the fast. It is made with only herbal ingredients and is either lean or vegan. Sauerkraut and beetroot salad can be consumed on its own or as a side dish for baked vegetables or beans. It also goes very well with baked poultry, especially duck and goose. It is not a shame to serve it on the festive table.

The sauerkraut and beetroot salad recipe contains no salt or pepper. And there is no dressing like this, only vegetable oil. But everything is balanced in it. Good sauerkraut and sour and moderately salty at the same time. Apples and beets add juiciness and pleasant sweetness and perfectly complement sauerkraut. And the onion adds a light piquancy and makes the taste of the salad expressive and there is no need for pepper.

As for me, this sauerkraut salad is delicious right after mixing. But my husband liked him better when he stood a little.

Ingredients

• 300 grams sauerkraut
• 1 medium-sized beets, boiled or baked in foil, peel, grate with large holes
• 5 tbsp vegetable oil
• 1 medium sweet apple, peel, grate with large holes
• 1 red onion, peel, cut into cubes

1) Place cabbage, beets, apple and onion in a deep bowl. Mix well.

step by step recipe with photo

An elegant vitamin salad with sprigs of fresh chopped herbs acts as an appetizing prelude to dinner. The main component that determines its taste is beets. The most sugary variety of this vegetable is "Bordeaux", roots of small size and flattened shape. Oven baked, they retain their juiciness and most vitamins.

The crispy sauerkraut should be discarded in a colander to remove unnecessary brine. Beets, cut into strips, give the salad a sweet flavor and an amazing pale pink color. Fragrant sunflower oil will make the snack unbeatable.

Ingredients

• beets - 2 pcs.
• sauerkraut - 300 g
• onion - 1 pc.
• dill - 1 bunch
• vegetable oil - 3-4 tbsp. l.
• salt to taste
• ground black pepper to taste

Preparation

1. The salad will be very tasty if the beets are sweet. It must be cooked until soft: baked in the oven wrapped in foil, boiled in a saucepan or steamed. In this recipe, beets are steamed for 20 minutes in a multicooker-pressure cooker. First, it must be cleaned and cut into 2–4 pieces.

2. Cut the peeled onion into thin half rings.

3. Add chopped onions and sauerkraut to a salad bowl.

4. Cut the finished beets into small cubes and add to the rest of the ingredients.

5. Rinse the dill, pat dry and chop finely. Add to salad bowl. Season with ground pepper and salt. Pour in vegetable oil and stir.

6. The salad is ready.