This may be the simplest “recipe” I’ve ever posted, but it’s also one of my new favorites. In the great Venn diagram in the sky, the intersection of Set A (people who love sauerkraut) with Set B (people who love beets) may make a pretty small subset, but for those solitary folk, this recipe is will truly be ambrosia. It’s great on any sort of sausage/bun combination, as pictured below, but it’s also nice as an accompaniment to a grilled or smoked meat, or even cold as a crunchy, sour salad. It knocks some of the sodium content off of the sauerkraut, which is nice, and it tames the beety sweetness with mouth-puckering tartness. And the color? Well, it’s nothing short of psychedelic.
Beet Kraut
makes about 3 cups
1 pound sauerkraut
1/2 pound beets, peeled & grated
Combine sauerkraut & grated beets in small saucepan, bring to simmer over medium-low heat, and simmer for 10 minutes. Also good cold.
