Dessert

Swedish Beetroot Salad Recipe

Name: Swedish Beetroot Salad 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; 40 g Walnuts, chopped (optional); 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 of salt; Pinch of black pepper; 1 tbsp Pickled beet juice (optional)

ByJeannette Jaeger February 1, 2026February 1, 2026

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Introduction

Swedish Beetroot Salad is a vibrant and creamy side that combines the earthiness of pickled beets with the sweetness of apple and a touch of crunch from walnuts. This refreshing salad pairs wonderfully with hearty dishes or can be enjoyed on its own as a light snack.

A close-up of a white bowl filled with a creamy, bright pink salad made of small, evenly chopped pieces mixed together, creating a textured, chunky appearance. The salad has a moist coating, likely from a dressing, giving it a shiny look. In the background, there are whole walnuts and two red apples placed on a white marbled texture surface, adding natural colors and contrast. The overall focus is on the vibrant pink salad with visible small pieces that look soft yet firm. 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.
Step 2: Drain the liquid from the pickled beets, reserving some of the juice if you’d like to add extra color and flavor later.
Step 3: Dice the pickled beets and the peeled apple into small cubes.
Step 4: Finely chop the small red onion.
Step 5: In a bowl, combine mayonnaise and crème fraiche or sour cream. Stir in sugar, salt, black pepper, and mustard powder until smooth.
Step 6: Add the diced beets, apple, and chopped onion to the mayonnaise mixture and stir to combine.
Step 7: Fold in the chopped walnuts for a crunchy texture.
Step 8: If desired, mix in 1 tablespoon of the reserved beet juice to add more vibrant color and subtle tanginess.

Tips & Variations

For extra creaminess, use full-fat crème fraiche or sour cream.
Swap walnuts for pecans or almonds if preferred.
Add a splash of fresh lemon juice for brightness.
For a vegetarian mustard option, choose Dijon mustard labeled vegetarian or use mustard powder.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad tastes best chilled and can be eaten cold or at room temperature.

How to Serve

A white plate holds an open sandwich with four layers: the base is a dark brown bread, topped with red-veined light green lettuce leaves. On top of the lettuce is a creamy, chunky pink spread made of diced vegetables mixed into a sauce. Five browned, unevenly shaped meatballs are scattered on the pink spread. A large, thick slice of greenish-yellow pickle leans against one meatball near the center. Small green parsley leaves are sprinkled on top. The background has a white marbled texture with a bowl containing more pink spread partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beets instead of pickled beets?

Fresh beets would need to be cooked and pickled or roasted first. The characteristic tangy flavor and softness of pickled beets are key to this salad, so fresh beets alone won’t produce the same result.