- Roast the beets
Preheat the oven to 200C. Cut 600 g beet into bite-size wedges, toss them on a baking tray with 15 ml olive oil, 3 g salt, and 1 g black pepper, then spread them into a single layer so they roast instead of steam. Roast for 35 to 40 minutes, turning once halfway through, until the edges look slightly darker and the centers are tender when pierced with a knife. Let the beets cool for 10 minutes so they stay intact when mixed into the salad.
- Toast the smoked seed mixture
Set a small frying pan over medium-low heat and add 80 g sunflower seeds and 4 g caraway seeds. Toast for 3 to 4 minutes, shaking the pan often, until the sunflower seeds smell nutty and start to color in spots. Add 5 ml olive oil and 2 g smoked paprika, stir for 30 seconds until fragrant, then tip the mixture onto a plate to cool so the spices do not burn in the hot pan.
- Prepare the fresh salad base
Thinly slice 200 g cucumber and 80 g red onion, then place them in a large mixing bowl. Add 250 g sauerkraut and 20 g dill, separating the onion slices with your fingers so they distribute evenly through the bowl. Toss lightly so the cucumber and sauerkraut begin to mingle, but do not compress the mixture because the salad should stay airy and crisp.
- Whisk the mustard dressing
In a small bowl, whisk together 25 g Dijon mustard, 20 ml apple cider vinegar, 15 ml maple syrup, 20 ml olive oil, 2 g salt, and 1 g black pepper. Whisk for about 30 seconds until the dressing looks smooth, lightly thickened, and glossy rather than separated. The flavor should taste sharp at first but balanced by the maple once it hits the sweet roasted beets.
- Assemble the salad
Add 600 g beet, 200 g cucumber, 80 g red onion, 250 g sauerkraut, and 20 g dill to a large bowl. Pour over a dressing made with 25 g Dijon mustard, 20 ml apple cider vinegar, 15 ml maple syrup, 20 ml olive oil, 2 g salt, and 1 g black pepper, then fold gently for 1 to 2 minutes until the beets are evenly coated without breaking apart. Leave the salad to stand for 10 minutes so the beet juices stain the sauerkraut and the flavors settle.
- Finish and serve
Transfer the salad to a serving platter or shallow bowl and scatter 80 g sunflower seeds, 4 g caraway seeds, and 2 g smoked paprika seed mixture over the top. Sprinkle 1 g black pepper over the salad. Serve immediately for the strongest contrast between soft beets and crunchy seeds, or chill for 30 minutes for a more marinated salad with deeper sauerkraut flavor.
- Calories:228 kcal
- Protein:6 g
- Carbohydrates:21 g
- Fat:14 g
- Fiber:6 g
- Sugar:14 g
- Sodium:780 mg
German salads are often hearty, practical, and deeply flavorful, and this one follows that spirit while feeling bright enough for a modern table. Roasting the beets concentrates their sweetness and gives the salad a soft, velvety base, while sauerkraut brings acidity and a pleasantly fermented edge that keeps everything lively. Cucumber and red onion add crisp contrast, and dill brings a clean herbal note that feels especially at home with mustard and caraway. Instead of relying on croutons or potatoes, this recipe gets its richness and texture from sunflower seeds toasted with caraway and smoked paprika, creating a savory finish that tastes layered without being complicated.
It is a particularly good salad for cooler months, holiday spreads, and make-ahead lunches because the components hold up well once prepared. The beets can be roasted in advance, the dressing can be shaken together ahead of time, and the final salad actually improves slightly after a short rest as the sauerkraut and mustard mingle with the beet juices. Serve it as a substantial starter, as part of a German-inspired spread with rye bread, or alongside grilled mushrooms or plant-based sausages. For home cooks looking for an original vegan German salad recipe, this one offers strong contrast, vivid color, and a balance of sweet, sour, smoky, and fresh flavors in every bite.
