Beet &Potato Salad with Sauerkraut aka Vinaigrette Salad

Serves 4–6

This hearty and vibrant salad is packed with earthy beets, creamy potatoes, and crunchy sauerkraut, creating a perfect balance of flavors and textures. The addition of kidney beans provides extra protein, while caramelized onions and fresh parsley bring depth and freshness. This salad is both nourishing and satisfying, making it a great side dish or a light meal on its own.

Ingredients:

• 4 medium beets
• 4 medium potatoes
• 3–4 carrots
• 2 cups sauerkraut
• 1 can kidney beans, drained and rinsed
• 1 medium onion
• 2 tbsp olive oil (for sautéing)
• 3 tbsp olive oil (for dressing)
• Fresh parsley, minced
• Salt to taste

Instructions:

1. Boil the Vegetables: In a large pot, boil the beets, potatoes, and carrots until soft. Remove the carrots first, as they cook faster, and allow the beets and potatoes to continue cooking until tender.
2. Cool & Chop: Once cooked, let the vegetables cool. Peel them and chop into small cubes.
3. Caramelize the Onion: While the vegetables are cooking, finely chop the onion and sauté it in 2 tbsp of olive oil until golden and caramelized.
4. Prepare the Salad: Finely chop the parsley. In a large bowl, combine the chopped vegetables, sauerkraut, kidney beans, and caramelized onions.
5. Dress & Season: Drizzle with 3 tbsp of olive oil (or unfiltered sunflower oil for a richer flavor). Add salt to taste and sprinkle with fresh parsley.
6. Serve & Enjoy: Toss everything together and enjoy this healthy, filling salad. It’s perfect served chilled or at room temperature!