Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rödbetssallad (traditional apple and beetroot side salad)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rödbetssallad (traditional apple and beetroot side salad)

    A staple on any Scandinavian smörgåsbord, this salad can be enjoyed on its own or with meatballs. Scandinavian pickled beetroot tends to be sweeter than British, so make sure you buy a sweet variety or add a little icing sugar to balance any sharpness.

    • Preparation time: 10 minutes, plus chilling
    • Total time: 10 minutes, plus chilling

    Serves: 4


    300g pickled sweet baby beetroot, drained

    ½(half) granny smith or other sharp green apple, peeled

    50g mayonnaise

    50g crème fraîche

    squeeze lemon juice

    dash balsamic vinegar

    1 tbsp chopped chives 


    1. Cut the beetroot and apple into 1cm pieces, then mix both in a bowl with the mayonnaise and crème fraîche. You are looking for a good creamy consistency and a medium-pink colour. Season and add more mayo and crème fraîche to taste. Chill for 2-3 hours (or overnight). Just before serving, stir in the lemon juice and balsamic vinegar, and scatter over the chives.

    Your recipe note

    Edit your recipe note

    This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in the app edition of Waitrose Kitchen magazine, April 2015. 

    myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    5 stars