This Simple 5-Ingredient Beet Sauerkraut Salad is tangy, creamy, and full of crunch. It comes together in minutes, adds a burst of color to the table, and is made with just a handful of everyday ingredients.
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When I first tested this recipe, I tried it two ways, with cooked beets (like I use in this Russian Vinaigrette Salad) and with raw beets (like in this Sweet and Crunchy Beet Salad). The cooked version was naturally sweeter and softer, but it tended to be more “wet” rather than juicy, since a lot of the beet juice is lost during cooking. When I made it with raw beets, the salad completely transformed. The raw beets added a fresh crunch, a brighter flavor, and extra natural juice. It’s also a time saver, since there’s no need to boil or roast the beets: just peel, grate, and you’re ready to go. In the end, the raw version was the clear winner, and it’s the one I’m sharing here.
Recipe Overview
⏱️ Ready in: 15-20 minutes (no cooking required)
🍽️ Servings: 4 people
💪 Diet-Friendly: Vegetarian, Vegan (with vegan mayo), Gluten-Free, Probiotic-Rich
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Why You’ll Love This Recipe
- Only 5 ingredients: Just 5 simple ingredients (plus some salt :)).
- It's bright and colorful: The deep ruby color of raw beets instantly makes this salad stand out. It adds a beautiful pop of color to the table.
- The perfect balance of textures: The combination of the crunch of raw beets and celery, the creaminess of mayo, the tangy juiciness of sauerkraut, and the earthy crunch of walnuts. It’s the perfect mix of flavors and textures.
- Gut-friendly and nourishing: Sauerkraut isn’t just tasty, it’s naturally fermented, which means it’s full of probiotics that support digestion and overall health (learn more here).
- It's versatile for any occasion: Serve it as a quick weekday side, a light lunch, or even as part of a festive holiday spread. It’s one of those recipes that's great for everyday meals or Dinner Party Meals.
Ingredients
- Beets: Choose medium ones with smooth skin and no soft spots.
- Celery: Like in this Croissant Chicken Salad Sandwich, celery adds freshness and a crunch. Choose stalks that are firm and bright green.
- Sauerkraut: Brings the tangy kick to the salad. Look for fresh, unpasteurized sauerkraut in the refrigerated section rather than shelf-stable jars. Drain it lightly if it’s very juicy so it doesn’t water down the salad.
- Walnuts: Give the salad an earthy crunch and a nutty depth. Make sure to use fresh walnuts (the older they are the bitter the taste). Toasting them lightly enhances their nuttiness, but you can keep them raw, as I did, for simplicity.
- Mayonnaise: The creamy dressing that ties everything together. Use a good-quality mayo for the richest taste (I used Hellman's with olive oil), or if you have extra time, make your own Homemade Mayonnaise with Avocado Oil.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Celery: Swap the celery for a grated apple for a slightly sweeter version, or for thinly sliced cucumber.
- Mayonnaise: Use Greek yogurt, sour cream, or a vegan mayo. Half mayo and half sour cream, like I use in my Olivier Salad, works well for a lighter version. I did try to use only sour cream and my husband said mayo is definitely better because it adds more creaminess and flavor.
- Walnuts: For a nut-free version, omit the walnuts altogether or replace them with seeds, such as pumpkin seeds, sunflower seeds, or toasted sesame seeds for crunch without nuts.
- Beet options: Though the raw version is my favorite, you can use cooked beets (roasted or boiled) for a softer, sweeter salad.
- Flavor variations: Add fresh herbs like dill, parsley, or chives. A squeeze of lemon juice can also elevate the flavors.
- Holiday-friendly tweaks: For festive occasions, try adding pomegranate seeds or roasted root vegetables.
Step-by-Step Instructions
STEP 1: Prepare the beets
Peel and grate the beets using a box grater or food processor.
STEP 2: Combine
In a large bowl, mix the beets, sauerkraut, celery, and walnuts. Stir in the mayo and salt.
Top Tips
- Wear gloves when peeling or grating beets to avoid staining your hands and nails. Beet juice can also stain cutting boards and countertops. Using parchment paper or a silicone mat can help.
- If your sauerkraut comes in long strands, chop it into smaller pieces so it distributes evenly in the salad.
- Slice celery stalks lengthwise before chopping into thin pieces. Smaller pieces mix in better and add crunch without overpowering.
- Since sauerkraut already has plenty of salt, taste the salad before adding more.
- Letting the salad rest in the fridge for 15-20 minutes helps the flavors meld together.
Frequently Asked Questions
Yes, raw beetroot can be grated or spiralized and added straight into salads. Just make sure to peel it and use a box grater or food processor with a shredding blade.
If stored in an airtight container, it will stay fresh for up to 2 days. After that, the beets can release too much liquid and the salad may lose its crunch.
Yes, it’s best to peel them. The skin can be tough and sometimes has a slightly bitter taste.
Serving suggestions
As a side dish, the salad pairs well with roasted meats, such as these Baked Chicken Boats with Cheesy Broccoli Mushroom Filling, and roasted vegetables, such as these Roasted Eggplant and Sweet Potatoes. Serve it on its own or over a bed of quinoa, farro, or rice for a hearty, vegetarian-friendly meal. You can also use it as a crunchy topping for sandwiches, wraps, or even burgers to add flavor and texture.
Other delicious salad recipes
If you tried this Simple 5-Ingredient Beet Sauerkraut Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Simple 5-Ingredient Beet Sauerkraut Salad
Ingredients
- 2 medium beets
- 1 cup sauerkraut drained
- 2 celery ribs
- ½ cup walnuts
- 1 tablespoon mayonnaise adjust creaminess to taste
- ¼ teaspoon salt adjust to taste
Instructions
- Peel the beets and grate them using a box grater or food processor. Place them in a large mixing bowl.2 medium beets
- If your sauerkraut comes in long strands, chop it into smaller pieces so it mixes evenly in the salad. Add it to the bowl with the beets.1 cup sauerkraut
- Cut each celery rib in half lengthwise then thinly slice and add it to the bowl with beets and sauerkraut.2 celery ribs
- Lightly crush or chop the walnuts and sprinkle them over the beet, sauerkraut, and celery mixture.½ cup walnuts
- Add the mayonnaise and a it of salt and gently stir until all ingredients are coated. Keep in mind that sauerkraut is already salty, so go light on the salt.1 tablespoon mayonnaise, ¼ teaspoon salt
- Chill (optional): Let the salad rest in the fridge for 15–20 minutes before serving to allow the flavors to meld.
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