Dessert

Swedish Beetroot Salad – Rödbetssallad Recipe

Name: Swedish Beetroot Salad – Rödbetssallad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Swedish
Ingredients: 500 g Pickled beets (17.6 oz); ½ Red apple; 1 Small red onion; 150 g Mayonnaise (5.3 oz); 100 g Crème fraîche or Sour cream (3.5 oz); 1 tsp Sugar; ½ tsp Mustard powder or Dijon mustard; pinch Salt; pinch Black pepper; 1 tbsp Pickled beet juice (optional); 40 g Walnuts, chopped (optional)

ByMariam Harutyunyan January 27, 2026January 27, 2026

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Introduction

Swedish Beetroot Salad, or Rödbetssallad, is a vibrant and creamy side dish that brings together pickled beets, crunchy apples, and a smooth dressing. This salad offers a perfect balance of sweet, tangy, and savory flavors, making it a wonderful complement to many meals.

A white bowl filled with a chunky salad made of small, bright pink pieces coated in creamy sauce, placed on a woven dark grey placemat with two red apples and some whole walnuts in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g pickled beets (17.6 oz)
½ red apple

1 small red onion
150 g mayonnaise (5.3 oz)

100 g crème fraiche or sour cream (3.5 oz)
1 tsp sugar

40 g walnuts, chopped (optional)
½ tsp mustard powder or Dijon mustard
Pinch of salt

Pinch of black pepper
1 tbsp pickled beet juice (optional)

Instructions

Step 1: Core and peel half of the red apple, then dice it into small pieces.

Step 2: Drain the liquid from the pickled beets, reserving about a tablespoon of the juice if you want to add extra color and flavor later.
Step 3: Dice the pickled beets into small cubes.
Step 4: Finely chop the small red onion.

Step 5: In a bowl, combine the mayonnaise and crème fraiche or sour cream. Add the sugar, salt, pepper, and mustard powder, stirring until smooth.
Step 6: Add the diced beets, apple, and chopped onion to the dressing. Mix well to combine.
Step 7: Stir in the chopped walnuts, if using, for added crunch.

Step 8: If desired, pour in the reserved beet juice to enhance the salad’s vibrant color and mix thoroughly.

Tips & Variations

For a tangier dressing, substitute some of the mayonnaise with Greek yogurt.
Swap walnuts with toasted pecans or almonds for a different nutty flavor.

Add a splash of apple cider vinegar for extra brightness.
Use fresh cooked beets if pickled ones are unavailable, but add a bit more mustard for tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed fresh but can be served chilled as a refreshing side dish.

How to Serve

A white plate holds a small open sandwich made of a dark brown slice of bread as the base. On top of the bread are two pale green lettuce leaves, layered with a chunky bright pink salad, which looks creamy and has visible small pieces mixed in. Over the pink salad, there are five dark brown, evenly cooked meatballs placed in a scattered pattern. A slice of light green pickle is positioned at the back center on top of the meatballs. Small green parsley leaves are sprinkled over the pink salad and meatballs. In the blurred background, a white bowl with a blue pattern is filled with more of the bright pink salad, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. This also allows the flavors to meld together nicely.

Is this salad suitable for vegans?

The classic recipe includes mayonnaise and crème fraiche, which are not vegan. You can substitute these with vegan mayonnaise and plant-based sour cream to make it vegan-friendly.