The Perfect  Beet Salad

This Beet Salad is the most perfect recipe, with festive colors and flavors that are perfect for fall and winter. You're sure to love this Ukrainian favorite!


Vinaigrette Salad with Avocado Oil Dressing Ingredients ▢1.5 lbs. – organic potatoes (I use yellow potatoes) ▢1 lb. – organic carrots ▢2 lbs. – organic red beets ▢1 small – onion (I use homegrown yellow onion) ▢8 oz. pickles (I use 2 large home-canned pickles) Vinaigrette Salad Dressing and Seasoning Ingredients ▢¼ cup – Avocado or Olive oil ▢½ tsp. – black ground pepper or to taste ▢1 tbsp. – sea salt or to taste (plus 1 tbsp. for cooking beets and 1 tbsp. for cooking potatoes with carrots)



14 servings

1 hr 10 mins

Step 1

Wash and peel the vegetables. Cut the potatoes, carrots, and beets into small cubes.

Step 2

Boil the potatoes, carrots, and beets in separate pots until tender. Drain and set aside to cool.

Step 3

Finely chop the onion and sauerkraut and add them to the bowl with the cooled vegetables.

Step 4

In a small bowl, whisk together the avocado oil, apple cider vinegar, honey, salt, and pepper until well combined.

Step 5

Pour the dressing over the vegetables and toss to combine. Cover and refrigerate for at least 1 hour or until ready to serve. Serve cold and enjoy!