RöDBETSSALLAD - BEET SALAD

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Rödbetssallad - Beet Salad image

Great as part of a Swedish smorgasbord, especially with Swedish meatballs.

Provided by Lori Loucas

Categories     Vegetables

Time 10m

Number Of Ingredients 7

1 c diced pickled beets
1 granny smith apple, small dice
1/4 c mayonnaise
1 tsp dijon mustard
white pepper, for seasoning
thyme sprigs - about 4
apple cider vinegar, for garnish

Steps:

  • 1. In a medium glass bowl, combine the beets, apples, mayonnaise, and mustard. Add stemmed thyme leaves to taste. If beets are too sweet, add a splash of the apple cider vinegar.
  • 2. If you like a creamier salad, you can add a bit more mayonnaise. Cover and refrigerate for 2 hours.
  • 3. To serve, season with kosher salt and white pepper, stirring gently. Garnish with thyme stems. Will keep refrigerated for 2-3 days, covered.

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