Beetroot & apple salad – Rodbetsallad

Beetroot & apple salad – Rodbetsallad

This dish is a must on Scandi smorgasbord tables. Mostly in Sweden, where it is absolutely essential. No beetroot salad = no lunch.
It's super easy to make it – have a go at home, but please do try to use a Scandinavian pickled beetroot for the best result. It just works better.
Prep Time10 minutes
Total Time10 minutes
Servings: 4
Author: Bronte Aurell

Ingredients

  • 1 jar pickled beetroot – can be bought here
  • ½ apple
  • 50 grams mayonnaise – can be bought here
  • 50 grams creme fraiche
  • squeeze of lemon juice
  • salt & pepper
  • 1 tablespoon chopped chives (optional)

Instructions

  • Drain the beetroot well and cut into bitesized pieces. Peel and cut apple into similar sized pieces.
  • Mix the beetroot and apple in a bowl, add mayonnaise and crème fraiche and stir. You are looking for a good creamy consistency and a medium pink colour (if the beetroot is not drained properly, you will get a runny consistency).
  • Season to taste (add sugar if using a tart variety of pickled beetroot). Add more mayo and crème fraiche, if a creamier salad is desired.
  • The colour of the salad will go darker once it sets. Leave to set in the fridge for a few hours or even overnight. If it goes too dark, just add a bit more crème fraiche or mayonnaise just before serving. If using chives, add chopped on top before serving.

Scandi inspiration