Swedish Beetroot And Apple Salad – Rödbetsallad
Servings: 6 people
Calories: 85kcal
Freshly cooked beetroot and crispy apple combine in a creamy dressing to make this traditional Swedish beet salad. It’s is a classic side dish, that adds color to any buffet table or as part of a Julbord (Swedish Christmas table). You’ll also find it’s a common everyday topping for open sandwiches like a Swedish Meatball Sandwich.
Print Recipe
Equipment
- large mixing bowl
Ingredients
- 1 Pound Beetroot You can also use precooked or even pickled beets
- 1 Small Apple Crispy apples like Granny Smith apples are ideal as they are a little tart, but any apple works fine to add sweetness.
- ½ Cup Crème fraîche For a lighter sauce, you can use Greek yogurt.
- 1 Tablespoon Dijon mustard Alternatively, wholegrain mustard.
- ½ Teaspoon Sea salt
- Pinch Black pepper Freshly ground
Optional
- 3-4 Finely chopped pickles
- ¼ Cup Finely chopped pickled red onion
Instructions
- Scrub the beetroot clean under running water and remove the top and tails.
- Boil the beets in lightly salted water until softened. /approx 20 minutes, depending on the size of the beets. You can test this by piercing the beet with a fork. Drain and leave aside to cool completely before handling.
- In a Small bowl, combine the crème fraiche, Dijon mustard, salt, and black pepper.
- Peel and finely chop the apple, discarding the core.
- When the beetroot has cooled enough to handle, carefully peel and finely dice. (Beetroot can stain hands and surfaces, so you might want to wear gloves and take precautions to protect your countertops!)
- Combine the diced beetroot, apple, and creamy sauce together in a large bowl and serve chilled or at room temperature.
Notes
Serve chilled or at room temperature as a side dish or as part of a Swedish Julbord ( Christmas buffet). It's also delicious served with rye bread and Swedish meatballs to make a Swedish Meatball Sandwich.
This salad keeps well for up to five days in the refrigerator. The flavours will marinate beautifully, and you can have fun finding new ways to use up any leftovers.
Variations:
-Some recipes for Swedish beetroot salad use pickled beetroot. If you would like to add just a little pickled flavor, you can add a little finely chopped pickled red onion or a few finely chopped pickles. -Some recipes use mayonnaise instead of crème fraîche or sour cream ( which I find makes the dressing too ‘heavy’.) You can also use 50:50 mayonnaise and crème fraîche. -A tablespoon of fresh dill added to the dressing makes this dish a great complement to fish or prawns.
-Some recipes for Swedish beetroot salad use pickled beetroot. If you would like to add just a little pickled flavor, you can add a little finely chopped pickled red onion or a few finely chopped pickles. -Some recipes use mayonnaise instead of crème fraîche or sour cream ( which I find makes the dressing too ‘heavy’.) You can also use 50:50 mayonnaise and crème fraîche. -A tablespoon of fresh dill added to the dressing makes this dish a great complement to fish or prawns.
Nutrition
Serving: 1Cup | Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 286mg | Potassium: 300mg | Fiber: 3g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
