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