A delicious concoction of creamy creme fraiche, zesty apple, and tangy pickled beetroot, this beetroot salad recipe is a scrummy Scandinavian staple.
Ingredients
Method
1. Drain the beetroot and cut into 1 cm pieces. Cut apple into similar sized pieces.
2. Mix the beetroot and apple in a bowl, then add 2 tablespoons of mayonnaise and 2 tablespoons of creme fraiche. Stir.
3. You are looking for a good creamy consistency and a medium pink colour. Season to taste. Add more mayo and creme fraiche, if required.
4. The colour of the salad will go darker once it sets. ?Leave to set in the fridge for a few hours. If it goes too dark, just add a bit more creme fraiche or mayonnaise just before serving.
Recipe by Bronte Aurell for ScandiKitchen
You Can’t Beat this Brilliant Apple and Beetroot Salad Recipe!
No Scandi smorgasbord is complete without a classic apple and beet salad recipe. Perfect for holiday feasts and summer picnics, this vibrant pink salad combines the earthy sweetness of beets with the crisp tartness of apples, all enveloped in a creamy, tangy dressing.
It’s known in Swedish as Rödbetssallad, where Rödbeta means beets (specifically the red beets), and sallad translates to, well, you can probably guess…! So where did this apple and beets salad come from? Over the years it’s become a staple of Swedish cuisine, particularly during the holiday season. Many families add their own unique twist to their apple and beetroot salad recipe, with some using sour cream, potatoes, horseradish, onions, or even pickles and Dijon mustard for extra zing.
This apple and beet salad recipe is super-simple, and you can serve it as a vibrant side dish to complement hearty mains, or enjoy it on its own as a light lunch. We’ve used a crisp Granny Smith in our beets salad, but you can use a tart Cox apple or a sweeter Braeburn, depending on your preference. It’s great when you make it fresh, but even better when it’s prepared in advance, allowing the flavours to meld and intensify.
