Finnish Beet Salad
Brighten up your table with this Finnish Beet Salad, a vibrant and flavorful dish that celebrates the earthy sweetness of roasted beets paired with hearty potatoes, crisp apple, and tangy dill pickles. This traditional Scandinavian recipe is brought together with a creamy, tangy dressing made from sour cream, yogurt, and a hint of vinegar for extra zest. Perfect as a side dish or a light, refreshing main, this salad offers a delightful balance of textures and flavors, all while being easy to prepare. Featuring wholesome ingredients and garnished with fresh dill, it’s a visually stunning and nourishing addition to any meal, especially during the holidays or for casual gatherings. Serve it chilled to let the flavors meld beautifully for a truly authentic Nordic experience!
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Recipe Information
Ingredients
- 3 medium beets
- 2 medium potatoes
- 1 large carrot
- 1 medium apple
- 3 small dill pickles
- 1 small red onion
- 125 ml sour cream
- 125 ml plain yogurt
- 1 tablespoon vinegar (optional, for extra tang)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast for 40 minutes or until tender when pierced with a fork.
While the beets are roasting, peel the potatoes and carrot. Dice them into small cubes and boil them in a pot of salted water for about 10 minutes, or until tender but not mushy. Drain and set aside to cool.
Once the beets are roasted and cool enough to handle, peel off the skin and dice them into small cubes.
Core and dice the apple into small cubes, leaving the skin on for texture and color. Finely chop the dill pickles and red onion.
In a large mixing bowl, combine the diced beets, potatoes, carrot, apple, pickles, and red onion.
In a separate small bowl, mix together the sour cream, plain yogurt, vinegar (if using), salt, and black pepper. Adjust seasoning to taste.
Pour the dressing over the salad and gently fold to combine, ensuring all the ingredients are coated evenly.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Garnish with fresh dill if desired before serving.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 69.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 571 mg | 44% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3834 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
