Swedish Beetroot Horseradish and Apple Salad Rodbetsallad
Brighten up your table with Swedish Beetroot Horseradish and Apple Salad (Rödbetssallad), a stunning fusion of earthy, zesty, and subtly sweet flavors. This Nordic classic combines tender cubes of cooked beets, tangy pickled beets, crisp Granny Smith apple, and a hint of sharp red onion, all brought together by a creamy dressing infused with sour cream, horseradish, and Dijon mustard. Fresh dill adds an herby finish, while the apple introduces a refreshing crunch. Perfect as a chilled side dish or a vibrant spread, this simple yet elegant salad takes just 20 minutes to prepare and delivers a harmony of textures and tastes. Serve it as part of a Scandinavian-inspired smorgasbord or alongside hearty dishes for a pop of color and flavor.
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Recipe Information
Ingredients
- 300 grams Cooked beets
- 1 medium Granny Smith apple
- 1 small Red onion
- 100 grams Pickled beets
- 100 grams Sour cream
- 50 grams Mayonnaise
- 2 teaspoons Prepared horseradish
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh dill
Instructions
1. Peel the cooked beets and dice them into small, even cubes (about 1 cm in size).
2. Peel and core the apple, then chop it into small cubes of the same size as the beets.
3. Finely dice the red onion and set it aside.
4. Chop the pickled beets into similar-sized cubes to the fresh beets and apple.
5. In a large mixing bowl, combine the diced cooked beets, pickled beets, chopped apple, and red onion.
6. In a smaller bowl, whisk together the sour cream, mayonnaise, prepared horseradish, Dijon mustard, salt, and black pepper to create the dressing.
7. Pour the dressing over the beet mixture and gently fold everything together until evenly coated. Be careful not to smash the ingredients.
8. Finely chop the fresh dill and stir it into the salad, leaving a little extra for garnish if desired.
9. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
10. Serve chilled, as a side dish or spread, garnished with additional dill if desired.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 14.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 347 mg | 7% | |
*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.
