This recipe has been passed down through multiple generations in Poland, although other Eastern European countries have their own variations. It’s known as a winter salad as the ingredients were available well into the winter months, having been preserved through fermentation or lasting well in cold rooms. As for the red part, anyone who ever cooked with beets will attest to their brilliant and penetrating colour. Handle with care, as it can stain surfaces and clothing. For the best taste and texture, prepare it the night before and store it in a glass jar in the fridge for up to a week. You may use the coarse grater attachment on a food processor to save time.

Ingredients

• 6–8 medium beets
• 6–8 fermented pickles
• 2–3 white onions
• 500 ml jar Sauerkraut (fermented white cabbage)
• ½ cup (divided) extra virgin olive oil
• 1 tbsp salt

Instructions

Wash fresh beets, remove stem stubs but do not peel, cut in halves; place on a roasting tray lined with parchment. Roast at 350 °F (175 °C) for 30 to 40 minutes, until tender. Let cool. Peel skins off if desired.

While beets are roasting, cube the onions. Measure 1 cup once chopped. Caramelize over low heat with half the oil and salt. Mix often. Once golden, set aside to cool, keeping all oil.

Squeeze excess brine from the sauerkraut. Cut into smaller strands and place into large mixing bowl.

Grate the pickles, measuring 2 cups once grated. Remove excess liquid and add to the bowl.

Grate the beets, measuring 3 cups once grated. Add to the bowl along with caramelized onions in their oil.

Add the remaining ¼ cup olive oil and mix until all ingredients are well distributed.

Enjoy!

Substitutions

Roasting helps beets retain their deep, vibrant colour, adding a richer appearance to your salad. You may use prepared beets (boiled) instead, but do not use those pickled in vinegar. The neutrality of the beets is needed to balance out the sauerkraut and pickles.

Whole fermented pickles, found in the fridge in a hazy brine, are healthier, but the recipe works with those pickled in vinegar as well. Avoid sliced ones. Do not use sweet pickles.