This dish is a must on most Scandi Christmas Smorgasbord tables. Mostly in Sweden, where it is absolutely essential. No beetroot salad = no Christmas.
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.
Recipe: Rödbetsallad Apple and Beetroot Salad
Author: Bronte Aurell
1 jar of pickled beetroot 300g (drained weight approx. 280g)
50g Crème fraiche
Squeeze of lemon juice
1 tbs chopped chives (optional)
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.
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