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An open sandwich with meatballs and beet salad on a plate

Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

A classic Nordic open sandwich featuring a creamy pickled beet salad and leftover Swedish meatballs.  Beautiful and delicious!
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Course: smørrebrød
Cuisine: Nordic, Scandinavian, Swedish
Keyword: beet salad, smørrebrød, swedish meatball ideas
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 open sandwiches
Calories: 168kcal
Author: Kristi


For the Sandwiches:

  • 2 thin slices dense rye bread
  • Butter for spreading
  • A handful of baby arugula leaves or other baby lettuces
  • Creamy Pickled Beet Salad recipe follows
  • 4-8 leftover Easy Swedish Meatballs sliced
  • Dill sprigs chopped parsley or chives for serving

For the Creamy Pickled Beet Salad:

  • ½ cup pickled beets cut into ½ inch pieces
  • 1 tablespoon prepared mayonnaise
  • 1 tablespoon creme fraiche or sour cream


  • Make the Creamy Pickled Beet Salad:  Combine all ingredients in a small bowl and stir to combine.
  • Assemble the Sandwiches:  Transfer bread slices to a clean work surface.  Butter the bread. Top with a handful of arugula, a generous spoonful of Creamy Pickled Beet Salad.  Artfully arrange meatball slices on top. Garnish with herbs and serve.


Calories: 168kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 168mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg