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Swedish Beet Salad in a bowl with a spoon.

Swedish Beet Salad (Rödbetssallad)

A classic Swedish salad featuring pickled beets, crisp apples and a zippy creamy dressing.
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Course: salads, side dishes
Cuisine: Nordic, Nordic Scandinavian, Swedish
Keyword: beet and apple salad, beet salad recipe, creamy beet salad
Prep Time: 10 minutes
Total Time: 8 minutes
Servings: 4 servings
Calories: 193kcal
Author: Kristi


  • 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
  • cup prepared mayonnaise
  • cup creme fraiche or sour cream
  • 2 teaspoons prepared horseradish optional
  • 2 tablespoons chopped fresh parsley


  • 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.


Swedish Beet Salad will keep for up to 3 days tightly covered in the refrigerator.


Calories: 193kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 301mg | Potassium: 171mg | Fiber: 2g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg