Swedish Beetroot Salad, or “Rödbetssallad,” is a vibrant and creamy side dish that’s a staple in Swedish cuisine. With its beautiful pink hue and tangy, slightly sweet flavor, it’s commonly served with meat dishes like Swedish meatballs, on open-faced sandwiches, or as part of a traditional holiday smörgåsbord. This easy-to-make salad is not only visually appealing but also packed with flavor.
Ingredients
For approximately 4 servings, you’ll need:
- 3 medium-sized cooked beets, peeled and diced
- 1 small apple, peeled, cored, and finely chopped
- ½ small red onion, finely chopped (optional)
- ½ cup crème fraîche
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp vinegar (white or apple cider)
- 1 tsp sugar
- Salt and pepper, to taste
- 1 tbsp fresh dill, chopped (optional, for garnish)
Instructions
1. Prepare the beets
- If using raw beets, boil or roast them until tender. Let them cool, then peel and dice them into small cubes. For convenience, you can use pre-cooked beets from the store.
2. Chop the apple and onion
- Peel and finely dice the apple into cubes about the same size as the beets. If using red onion, finely chop it as well.
3. Make the dressing
- In a medium-sized bowl, whisk together the crème fraîche, mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper until smooth. Taste and adjust seasoning as needed.
4. Combine the ingredients
- Add the diced beets, apple, and onion (if using) to the dressing. Gently fold everything together until the beets are evenly coated.
5. Chill and serve
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Garnish with fresh dill before serving.
Tips and Tricks
- Consistency: If you prefer a smoother texture, you can grate the beets instead of dicing them.
- Apples: Tart apples like Granny Smith work best to balance the sweetness of the beets, but any apple variety can be used.
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
Variations
Vegan Beetroot Salad
Substitute the crème fraîche and mayonnaise with vegan alternatives, such as soy-based yogurt or vegan mayo.
Pickled Beetroot Salad
For an extra tangy flavor, use pickled beets instead of plain cooked beets. Adjust the amount of vinegar and sugar in the dressing to taste.
Nutty Beetroot Salad
Add a handful of chopped walnuts or toasted sunflower seeds for some crunch and an earthy flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Swedish beetroot salad tastes even better after sitting in the fridge for a few hours, as the flavors have time to meld.
Is this salad served warm or cold?
Rödbetssallad is traditionally served cold, making it a refreshing addition to meals or buffets.
Can I use canned beets?
Absolutely. Canned beets can be a convenient option. Be sure to drain them well before dicing.
What dishes pair well with Swedish beetroot salad?
This salad pairs perfectly with Swedish meatballs, cold cuts, liver pate, smoked fish, or rye bread. It’s also a great side dish for roast meats or as part of a holiday spread.
Swedish Beetroot Salad is a delightful combination of earthy beets, creamy dressing, and tangy flavors. Its versatility makes it a must-have for any table, whether you’re hosting a festive gathering or simply looking for a quick and flavorful side dish.Try making this colorful and delicious Rödbetssallad at home and share your experience in the comments! Don’t forget to serve it alongside your favorite Swedish dishes for an authentic culinary experience. 🌿
