It is cold and flu season around here, and I have been making TONNES of my Immune Boosting Kvass brew to keep our systems running strong. However, when the kvass is all fermented… then what can you do with the remaining beautiful fermented cubes of beets? Here is a Russian/Ukrainian winter salad that features beets prominently, and it is a perfect way to enjoy the crunchy cubes of beets.
Most of the ingredients for this salad are readily available at this time of year, and it’s very colourful… leading to an Easter-like feel. It’s not a potato salad, so don’t be tempted to add extra potatoes or it will be too dry.Print
Beet Kvass Salad
This is a Russian/Ukrainian winter salad that features beets prominently. It is beautifully colourful and is a great way to eat winter vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Category: Salad
- Cuisine: Ukrainian
- 3 large potatoes (cubed and cooked until soft)
- 3 beets (peeled and cubed, either leftover from kvass or cooked until tender)
- 3 large carrots finely diced
- 1 cup of green peas (either frozen or canned)
- 2 pickles finely diced (could be replaced with 1/4 cup sauerkraut)
- 2 tbsp of onion finely diced
- 2 tbsp olive oil
- 2 tbsp fresh parsley
- salt and pepper to taste (about 1/2 tsp salt)
- Cook the potatoes (and beets if you aren’t using fermented beets).
- Mix all the ingredients together and allow to marinate for 30 minutes before serving.
- Sauerkraut is not traditional… but it seems like an ideal replacement for the pickles if you’re a fermenting foodie!
Keywords: vegan, gluten free, dairy free, egg free, potato salad, Russian, winter, fall, spring, Easter