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–+ servings
Swedish Rödbetssallad

Rodbetssallad- Swedish Apple & Beet Salad

This easy and delicious salad is best when made with homemade (if you have the time) or store-bought pickled beets vs. fresh beets.
5 from 1 vote
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Course: Appetizer, Salad
Cuisine: North Western European, Scandanavian, Sweden
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Medium serving bowl

Ingredients

  • 16 oz Pickled beetroot
  • ½ large Apple
  • 4 tbsp Mayonnaise
  • 4 tbsp Creme fraiche (Sub: sour cream)
  • 1 tbsp Lemon juice
  • 1 pinch Salt and pepper
  • 1 tbsp Chopped chives, optional garnish
US Customary - Metric

Instructions

  • Prep - Drain beets well and cut into bite sized pieces. Peel, core, and cut apple into similar sized pieces.
  • Assemble Salad - Mix Beets and apple in a bowl. Stir in mayonnaise and crème fraiche. Season to taste. If a creamier salad is desired, add a little more mayo and crème fraiche. Either way, you will get a nice pink color.
  • Chill and Serve - Leave salad to chill in the fridge a few hour or overnight. The pink coloring will get darker after it sets. Add a little more crème fraiche and mayo if you want to brighten it up a little. To serve, garnish with chopped chives, if desired, and serve cold.

Nutrition

Calories: 183kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 191mg | Potassium: 421mg | Fiber: 4g | Sugar: 11g | Vitamin A: 137IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg