Rödbetssallad

Rödbetssallad is a traditional Swedish beetroot salad that beautifully combines the earthy sweetness of beets with the tang of vinegar and the creaminess of sour cream. This vibrant dish is perfect as a side or a light meal, showcasing the bold colors of its key ingredient.

Scandinavian · 90 min · 4 servings · Chris J.

Ingredients

• 500 g beetroots
• 1 medium apple
• 1 small red onion
• 2 tbsp fresh dill, chopped
• 200 g sour cream
• 2 tbsp white wine vinegar
• to taste salt
• to taste black pepper

Method

1. Wash the beetroots thoroughly and boil them in salted water until tender, about 40-60 minutes depending on size.
2. Once cooked, let the beetroots cool, then peel and dice them into small cubes.
3. Core and dice the apple, and finely chop the red onion.
4. In a large bowl, combine the diced beetroots, apple, red onion, and chopped dill.
5. In a separate small bowl, mix the sour cream with white wine vinegar, salt, and black pepper to taste.
6. Pour the sour cream mixture over the beetroot salad and toss gently to combine.
7. Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld.
8. Serve in a small bowl or on a platter, garnished with extra dill if desired.

• Havregrynsgröt med bär och mandlar
• Rugbrød med æg
• Laxpasta med dill och citron
• Köttbullar med gräddsås