Rödbetssallad – Creamy Red Beet Salad


One of first Scandinavian dishes I learned to make is this red beet salad. We love having this with gravlax, knackebrod and pickled herring! In the winter (when I can’t raid Lisa’s garden), I use canned beets instead of fresh ones.


  • 1 lb cooked beets, peeled and diced
  • 1/4 cup sour cream
  • 4 tbs mayonnaise
  • 2 tbs dijon mustard
  • juice of half a lemon or 1 tbs apple cider vinegar
  • 2 tsp sugar
  • salt and pepper to taste
  • 1 tbs chopped fresh dill or parsley for garnish



  1. Mix all ingredients, adjusting taste with salt, pepper and/or sugar. Chill for at least 20 minutes before serving.

Notes: To cook fresh beets, boil like potatoes until just tender or bake/broil in oven.

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» Tangled Noodle said: { Jul 23, 2009 - 06:07 }

What a beautiful color! I’ve just started liking beets so this might be interesting to try (gravlax and knackebrod sound pretty cool, too!)

» BethieofVA said: { Jul 26, 2009 - 01:07 }

This looks wonderful. I love beets.

» Olga said: { Jul 27, 2009 - 08:07 }

This is also very Russian. LOVE beets and mayo together.

» Rachel said: { Jan 12, 2011 - 05:01 }

I’m really missing this! It’s a hard recipe to find a recipe that’s similar to the ones in the stores in Sweden and yours looks pretty good.

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