Czech-Style Vegetable Salad with Beetroot and Sauerkraut
By chef Gulasch
Refreshing vegetable bowl full of flavor that combines ingredients such as sauerkraut, beet and pickled cucumbers. An ideal choice for a light and healthy lunch or dinner.
- 10 min
- total
- Easy
- level
10 min prep
What you will need
-
Cooked Beetroot 100 g -
Sour white cabbage 50 g -
Carrot 75 g -
Pickles 2 pcs -
Radishes 30 g
-
Sunflower seeds 20 g -
Apple Cider Vinegar 1.5 tbsp -
Olive Oil 0.5 tbsp -
Dill 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be using them shortly π©βπ³β¨
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Grate the carrot. Grate the carrot on a grater
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Chop the cucumbers. Dice the pickled cucumbers and add them to the grated carrot.
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Add the sauerkraut. Add the sauerkraut to the bowl.
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Chop the dill. Optionally chop the dill, keep a few sprigs for the final garnish, add to the bowl.
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Chop the beet. Cut the beet into small pieces.
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Place the beet at the bottom of the bowl. Place the beet at the bottom of the bowl.
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Slice the radishes. Slice the radishes
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Prepare the dressing. Mix apple cider vinegar, pepper and olive oil and whisk.
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Season the salad. Season the salad with the prepared dressing and mix everything well.
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Put the salad into a bowl. Put the salad into a bowl.
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Garnish and serve. Garnish the top of the salad with radishes, sunflower seeds and optionally sprigs of dill. Enjoy your meal! π½οΈπ
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