Rödbetssallad
The Quirky Foodster Team
Ingredients
- Cooked beetroot, diced — 400 g (14 oz)
- Medium Apple, diced — 1
- Small Red onion, finely sliced — 0.5
- White wine vinegar — 2 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
- Fresh parsley, chopped — 1 tbsp
Method
- Combine diced beetroot, apple and red onion in a bowl.
- Whisk together vinegar, sugar, salt and pepper.
- Pour dressing over the salad and toss gently to coat.
- Let stand for 10 minutes to allow flavours to meld.
- Garnish with fresh parsley before serving.
Introduction: Bright pink and lightly sweet, Rödbetssallad pairs cooked beetroot with crisp apple, a familiar side on the Swedish smörgåsbord and a natural match for rich meat dishes like meatballs.
Cultural Background: Bright pink and lightly sweet, Rödbetssallad pairs cooked beetroot with crisp apple, a familiar side on the Swedish smörgåsbord and a natural match for rich meat dishes like meatballs.
Tips: Use pre-cooked vacuum-packed beetroot for convenience, or roast and peel your own for deeper flavour. Toss the apple in a little lemon juice first if not serving immediately, to prevent browning.
Variations: Add crumbled goat cheese for a richer version (omit for vegan). Walnuts add pleasant crunch.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: 90 kcal | Protein 1 g | Carbs 18 g | Fat 0.5 g
FAQs:
Q: Can I use pickled beetroot instead?
A: Fresh cooked beetroot is preferred for a cleaner flavour, but pickled can work in a pinch — reduce the added vinegar.
Q: What does it pair well with?
A: Swedish meatballs, roast pork, or as part of a smörgåsbord spread.
- Cooked beetroot, diced — 400 g (14 oz)
- Medium Apple, diced — 1
- Small Red onion, finely sliced — 0.5
- White wine vinegar — 2 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
- Fresh parsley, chopped — 1 tbsp
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