Vikalinka · by Julia Frey of Vikalinka★ 5.0 (1)
Beet and Sauerkraut Salad
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 5%
CARBS 24G61% OF CAL
5G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 7G38% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Eastern European salad of pickled beets, sauerkraut, and cucumber with potato and apple. Colorful, tangy, and rich in probiotics.
sidesaladdairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 300g/2 cups sauerkraut
- 2 medium beets (boiled or roasted)
- 1 red onion (small)
- 2-3 medium potatoes (boiled)
- 1 medium tart apple
- 4 medium dill pickles
- 3 tbsp extra virgin olive oil (or unrefined sunflower oil )
- salt and pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 5%
CARBS 24G61% OF CAL
5G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 7G38% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 529mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.