Beet & Pickle Antipasto

Beet & Pickle Antipasto

Prep Time: 15 minutes

This beet and pickle antipasto is a great salad, starter, or side dish. The sweetness from the beets is complemented by the pickles and my homemade “Russian Style Sauerkraut”. A family favorite.


  • 2 Cups Cooked Beets
  • 1 Cup Cooked Carrots
  • 1 Cup Cup Peas (frozen or canned)
  • 1 Dill Pickle
  • 1/2 Cup Russian Style Sauerkraut
  • 1 Tablespoons Sunflower Oil (Or any oil of your choice)


  1. Peel both beets and carrots and either cook them in the microwave or boil them. Instructions for fast beets cooked in the microwave: 1.) Peel the beets. I usually make 3 medium beets 2.) Cut the beets in half 3.) Place flat side down in on a plate, cover the beets with microwave-safe plastic wrap and place in microwave on HIGH for 6 minutes. Check the beets and send them back into the microwave for another 4-6 minutes.
  2. Cut the beets and the carrots into little cubes. The cube size should be similar to peas.
  3. Rough cut your Sauerkraut
  4. Cut the pickles with a vegetable peeler. The long thin strands are a great texture addition to this antipasto.
  5. Add in the peas.
  6. Add in a tablespoon of oil, mix and serve. I use sunflower oil but you can use any oil of your choice. Let me know which oil you used and if you liked the outcome.

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