Beetroot Salad

This creamy beetroot salad is a Swedish classic—vibrant, tangy, and irresistibly comforting. Often served during the holidays but just as delicious year-round, it combines the earthy sweetness of pickled beets with a smooth, creamy dressing and just a hint of spice from whole-grain mustard. A touch of finely minced onion or shallot adds sharpness and balance, while the apple, if you choose to include it, brings a refreshing hint of sweetness and crunch.

Quick to prepare and full of flavor, this salad makes a perfect side dish for everything from roast meats to sandwiches, or as part of a festive buffet. Whether you stick to the traditional version or personalize it with your own twist, it’s a bright, colorful addition to any meal.

6 servings

Ingredients

• 1 jar pickled beetroot (approx. 500 g)

• ½ medium onion (minced) or 1 small shallot, minced

• Optional: 1 small apple (about 80–100 g), cored and finely diced

• 1 dl crème fraîche

• 1 dl mayonnaise

• 1 tbsp whole‑grain mustard

• Salt and black pepper, to taste

• 1–2 tbsp beetroot brine (from the jar), if needed for extra tang

Method

1. Drain the pickled beetroots, reserving a few tablespoons of brine.

2. Dice the beetroot into small cubes.

3. Add the minced onion or shallot, and the diced apple, if using.

4. Combine crème fraîche, mayonnaise, and mustard in a mixing bowl.

5. Mix in the beetroot (and apple/onion mixture).

6. Season with salt and pepper, and adjust tanginess with some beetroot brine if desired.

7. Taste and adjust seasonings. Let chill briefly before serving for best flavor.

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