Swedish Beetroot Salad - Rödbetssallad

Swedish Beetroot Salad – Rödbetssallad

Swedish beetroot salad – Rödbetssallad is a classic side dish with diced pickled beets and apples in a savory, creamy dressing. It’s a fabulous accompaniment to all sorts of meals.

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Beetroot salad is “a must” for me on the Christmas table. In addition to Christmas, this salad is really suitable all year round as a side dish to many different dishes. Swedish beetroot salad – Rödbetssallad is not only delicious, it’s also absolutely gorgeous with its stunning pink hue.

My favorite sandwich is the Swedish Meatball sandwich. It’s beetroot salad on dark bread and some meatballs on top. If you haven’t tried it, you are truly missing out on a taste sensation.

Swedish Beetroot Salad - Rödbetssallad on bread with meatballs

When I make my beetroot salad I always add some chopped walnuts. I like that little extra crunch it gives. But of course you can exclude it if you want.

How to make Swedish Beetroot Salad – Rödbetssallad

  • Core and peel half an apple.
  • Drain the liquid from the pickled beetroot, but just make sure to save some of the liquid on the side.
  • Then finely chop a small red onion.
  • In a bowl, mix mayonnaise with Crème fraiche. If you can’t get hold of Crème fraiche, you can make your own Crème fraiche or use sour cream. Then add some sugar, salt, pepper and mustard powder. Scandinavian pickled beetroot tends to be sweeter, so make sure you add a little sugar in the mayonnaise mixture to balance any sharpness.
  • Add the beets, apple and onion to the mayonnaise mixture. And lastly, stir in the chopped walnuts. Stir until it is well mixed. If you want more color on the salad, just add 1 tablespoon of the liquid from the beets and stir into the salad.

Store the salad in an airtight container in the refrigerator for up to 4 days.

Swedish Beetroot Salad - Rödbetssallad

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Swedish Beetroot Salad - Rödbetssallad

Swedish Beetroot Salad – Rödbetssallad

Swedish beetroot salad – Rödbetssallad is a classic side dish with diced pickled beets and apples in a savory, creamy dressing. It’s a fabulous accompaniment to all sorts of meals.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Swedish
Servings 6
Calories 244 kcal

Equipment

  • 1 multi- function vegetable cutter/slicer ,optional
  • 1 Bowl
  • 1 knife

Ingredients
  

  • 500 g Pickled beets (17.6 oz)
  • ½ Red apple
  • 1 Small onion ,red
  • 150 g Mayonnaise (5.3 oz)
  • 100 g Crème fraiche or Sour-cream (3.5 oz)
  • 1 tsp Sugar
  • 40 g Walnuts , chopped (optional)
  • ½ tsp Mustard powder or Dijon mustard
  • pinch Salt
  • pinch Pepper , black
  • 1 tbsp Pickled beet juice , optional

Instructions
 

  • Core and peel half an apple.
    chopped apples
  • Drain the liquid from the pickled beetroot, but just make sure to save some of the liquid on the side.
  • Dice the pickled beets and the apple.
    beets and apples
  • Then finely chop a small red onion.
  • In a bowl, mix mayonnaise with Crème fraiche or sour cream. Then add some sugar, salt, pepper and mustard powder.
    mayo mix
  • Add the beets, apple and onion to the mayonnaise mixture.
  • And lastly, stir in the chopped walnuts. Stir until it is well mixed.
    making Swedish Beetroot Salad - Rödbetssallad
  • If you want more color on the salad, just add 1 tablespoon of the liquid from the beets and stir into the salad.
    Swedish Beetroot Salad - Rödbetssallad

Notes

Store the salad in an airtight container in the refrigerator for up to 4 days.

Βon appétit

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