russian

Vinaigrette Beet Salad With Beans and Sauerkraut

Name: Vinaigrette Beet Salad With Beans and Sauerkraut
Yield: 1 serving
Cuisine: russian
Ingredients: 201 g beet; 146 g potato; 128 g cooked white beans, drained; 82 g sauerkraut; 55 g dill pickles; 37 g onion; 26 g sunflower oil; 9 g apple cider vinegar; 7 g fresh dill; 1 g salt; 0.91 g black pepper

This dish pairs beet with cooked white beans, drained, sauerkraut and potato. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

86 g Carbohydrates

27 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

201g beet 88 kcal
146g potato 112 kcal
128g cooked white beans, drained 178 kcal
82g sauerkraut 16 kcal
55g dill pickles 7 kcal
37g onion 15 kcal
26g sunflower oil 230 kcal
9g apple cider vinegar 2 kcal
7g fresh dill 2 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

beetpotato
Boil beet and potato (whole or diced) until tender; drain and cool. If boiling whole, peel once cool and dice.
beetpotatocooked white beanssauerkrautdill pickles
Dice the cooked beet and potato. Add to a bowl with diced pickles, sauerkraut, and beans.
onionfresh dill
Add finely chopped onion and chopped dill.
sunflower oilapple cider vinegarsaltblack pepper
Whisk sunflower oil with vinegar, a pinch of salt, and black pepper.
Toss salad with the dressing. Let sit 10 minutes for flavors to blend, then serve.