I find it irresistible when my husband Peter, who was born and raised in Sweden, makes this conventional Swedish Beet Salad every year for the winter and vacation season. This Swedish beet salad is ideal for the cooler months, because it calls upon beets, potatoes, apples, onions, and a plant-based bitter cream dressing. It’s pure Sweden—a rustic that depends upon cellar produce, equivalent to root greens (beets, carrots, turnips, potatoes, rutabagas) and apples in the course of the chilly, harsh winters. Whenever you combine up this salad, it turns a beautiful shade of fuchsia because of the beets, excellent to brighten up any dreary day. Whereas it’s the right winter salad, I believe it’s yummy all 12 months lengthy. The unique household model of this recipe requires sill (pickled herring) and dairy cream, however I turned this right into a plant-based beet salad recipe by swapping out a couple of components, which I’ve finished in my recipe right here. Full of particular antioxidant compounds in beets and apples, vitamin C, potassium, and fiber, this beet salad is a nutritious addition to your day. Should you’re desirous about studying extra concerning the Nordic food plan, learn my weblog on this matter right here.
Description
This traditional recipe for Swedish Beet Salad is full of colourful root greens and apples, making it a scrumptious seasonal salad excellent for winter and the vacation season.
- 3 medium (about 5 ounces every) potatoes, peeled and diced in small items
- 5 complete pickled beets, diced in small items (about 1 1/2 cups), reserve liquid
- 2 medium apples, peeled, diced in small items
- 1 small yellow onion, finely diced
- 1 dill pickle, finely diced
- ¼ cup reserved pickled beet liquid
- 8 ounces vegan bitter cream (i.e., Forager’s, Kite Hill, Violife, or make it your self right here)
- 1/4 teaspoon salt (elective)
- 1/4 teaspoon black pepper
- Place diced potatoes in a medium pot, cowl with water, cowl with a lid and boil over medium warmth till potatoes are tender (about quarter-hour). Drain and add cooked potatoes to a mixing bowl. Cool barely.
- Add diced beets, apples, onion, pickle, and reserved beet liquid and blend collectively. If desired, mash barely with a potato masher to create a smoother texture.
- Fold in bitter cream, salt (elective), and black pepper.
- Chill till serving time. Makes 12 servings (about 1/2 cup every).
- Prep Time: quarter-hour
- Cook dinner Time: quarter-hour
- Class: Salad
- Delicacies: Swedish
Diet
- Serving Measurement: 1 serving
- Energy: 92
- Sugar: 5 g
- Sodium: 117 mg
- Fats: 2 g
- Saturated Fats: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Ldl cholesterol: 0 mg
Key phrases: vegan salad, swedish beet salad, swedish salad, beet salad
For different plant-based salad recipes, attempt the next:
Chopped Winter Salad with Lemon Dressing
Kachumber (Cucumber) Salad
Jewel Winter Salad with Orange French dressing
Mediterranean White Bean Salad with Persimmons
Butternut Squash Salad with Barley and Kale
Pink Plum Wheat Berry Salad
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