Rödbetssallad – Creamy Red Beet Salad
posted by virtual chef on Jul 23, 2009 | Salads |
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.
Ingredients:
- 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
Directions:
- 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.
What a beautiful color! I’ve just started liking beets so this might be interesting to try (gravlax and knackebrod sound pretty cool, too!)
This looks wonderful. I love beets.
This is also very Russian. LOVE beets and mayo together.
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.