This Swedish Beet Salad (Rödbetssallad) is delightfully simple and incredibly delicious. Pickled beets (homemade or store-bought) are cubed and tossed with crisp apples in a creamy blend of mayonnaise, sour cream, and horseradish. A sprinkle of fresh parsley adds brightness, and just like that, you have a vibrant, flavorful salad that’s as easy to make as it is beautiful.
With its stunning pink hue, this salad adds a pop of color to any table, whether served as part of a traditional Swedish smörgåsbord, alongside meat dishes, or simply enjoyed on its own. Best of all? It takes just a few minutes to whip together! Keep reading for step-by-step instructions on how to make this classic Nordic favorite.
In Sweden, rödbetssallad is a staple during the Christmas season, often served as part of a Julbord (traditional Swedish Christmas buffet) alongside dishes like Swedish Meatballs, ham, and pickled herring. It’s also a common topping for Swedish open-faced sandwiches (smörgåsar). While it’s especially popular in winter, many Swedes enjoy it year-round as a fresh, tangy side dish for everyday meals.
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Ingredients
- Pickled beets - feel free to make your own (start with my recipe for Spicy Quick Pickled Beets if you like) or use store bought pickled beets. Both work great in this recipe.
- Apples - are traditional, but I've left them as an optional ingredient. They add a pleasing crunch and a bit of tart sweetness but you can certainly make the salad with just pickled beets if you prefer.
- Mayonnaise and sour cream or creme fraiche - form the creamy base of this recipe.
- Prepared horseradish - lends a bit of tang and spice, but I've also listed it as optional as you can certainly choose not to include it.
- Fresh parsley - adds a bit of welcome herby freshness and a pop of green color which is lovely with the pink salad.
See the recipe card below for exact amounts and detailed instructions.
How to Make Swedish Beet Salad (Rödbetssallad)
- Whisk the mayonnaise, sour cream and horseradish (if using) together in a medium bowl. Set aside.
- If you want to include the apple, cut it in half and reserve one of the halves for another use. Core and peel the remaining half and dice into ½ inch cubes.
- Drain the beets and reserve the pickling juices. Cut the beets in ½ inch cubes.
- Fold the beets, apples and chopped parsley into the mayonnaise mixture. Add 1-3 tablespoons of the reserved pickling juices until you achieve a bright pink color. Season to taste with salt and pepper and serve!
Expert Tips
Be sure to reserve the pickling juice and add it to the salad at the end, one tablespoon at a time, until you achieve a bright pink hue. Without adding the pickling juice, your salad will be very pale in color.
Recipe FAQs
Yes! The salad keeps well tightly covered in the refrigerator for a couple of days.
It goes well as a side dish for nearly anything (my mind naturally drifts to Swedish meatballs and salmon) and is a cheerful addition to a smörgåsbord table, particularly at the holidays. It also makes a nice topping for an open face sandwich (smörgås or smørrebrød). It's traditional to serve this creamy beet salad on rye bread with leftover Swedish meatballs (it sounds odd, I know, but is is so delicious). For the sandwich pictured below, I used buttered rye bread for the base and toped it with lettuce, Swedish Beet Salad, capers and a hard boiled egg.
What to Serve with Swedish Beet Salad
It goes well as a side dish for nearly anything (my mind naturally drifts to Swedish meatballs and salmon) and is a cheerful addition to a smörgåsbord table, particularly at the holidays. It also makes a nice topping for an open face sandwich (smörgås or smørrebrød). It's traditional to serve this creamy beet salad on rye bread with leftover Swedish meatballs (it sounds odd, I know, but is is so delicious). For the sandwich pictured below, I used buttered rye bread for the base and toped it with lettuce, Swedish Beet Salad, capers and a hard boiled egg.
Related Recipes
Looking for more Nordic-inspired recipes for beets? I've got you covered:
If you tried this Swedish Beet Salad (Rödbetssallad) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Swedish Beet Salad (Rödbetssallad)
Ingredients
- 12-15 ounces pickled beets homemade, try my recipe for quick pickled beets here OR storebought, drained and diced into ½ inch cubes (reserve the pickling juices)
- Half of a Granny Smith apple peeled, cored and diced into ½ inch cubes, optional
- ⅓ cup prepared mayonnaise
- ⅓ cup creme fraiche or sour cream
- 2 teaspoons prepared horseradish optional
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk the mayonnaise, creme fraiche and horseradish (if using) together in a medium bowl. Gently fold in beets, apple and parsley. Add 1-3 tablespoons of the beet pickling juice until the salad has a lovely pink hue. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Brita says
This was delicious! We served it with your quick Swedish pickles and meatballs (inspired by a sandwich we had with meatballs, pickles, and beet salad when we were in Sweden). Thanks for a yummy and easy recipe!
Kristi says
Thanks for your comment, Brita! So glad you enjoyed it.
Kristi