Vegan Swedish Beet Salad

I love it when my husband Peter, who was born and raised in Sweden, makes this traditional Swedish Beet Salad each year for the winter and holiday season. This Swedish beet salad is perfect for the cooler months, as it calls upon beets, potatoes, apples, onions, and a plant-based sour cream dressing. It is pure Sweden—a country that relies upon cellar produce, such as root vegetables (beets, carrots, turnips, potatoes, rutabagas) and apples during the cold, harsh winters. When you mix up this salad, it turns a lovely shade of fuchsia thanks to the beets, perfect to brighten up any dreary day. While it’s the perfect winter salad, I think it’s yummy all year long. The original family version of this recipe calls for sill (pickled herring) and dairy cream, but I turned this into a plant-based beet salad recipe by swapping out a few ingredients, which I have done in my recipe here. Packed with special antioxidant compounds in beets and apples, vitamin C, potassium, and fiber, this beet salad is a nutritious addition to your day. If you’re interested in learning more about the Nordic diet, read my blog on this topic here.

Vegan Swedish Beet Salad

---

(11 votes, average: 4.73 out of 5)
Loading...

4.7 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This classic recipe for Swedish Beet Salad is filled with colorful root vegetables and apples, making it a delicious seasonal salad perfect for winter and the holiday season.

---

Ingredients

Scale 1x2x3x

• 3 medium (about 5 ounces each) potatoes, peeled and diced in small pieces
• 5 whole pickled beets, diced in small pieces (about 1 1/2 cups), reserve liquid
• 2 medium apples, peeled, diced in small pieces
• 1 small yellow onion, finely diced
• 1 dill pickle, finely diced
• ¼ cup reserved pickled beet liquid
• 8 ounces vegan sour cream (i.e., Forager’s, Kite Hill, Violife, or make it yourself here)
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place diced potatoes in a medium pot, cover with water, cover with a lid and boil over medium heat until potatoes are tender (about 15 minutes). Drain and add cooked potatoes to a mixing bowl. Cool slightly.
2. Add diced beets, apples, onion, pickle, and reserved beet liquid and mix together. If desired, mash slightly with a potato masher to create a smoother texture.
3. Fold in sour cream, salt (optional), and black pepper.
4. Chill until serving time. Makes 12 servings (about 1/2 cup each).

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Cuisine: Swedish

Nutrition

• Serving Size: 1 serving
• Calories: 92
• Sugar: 5 g
• Sodium: 117 mg
• Fat: 2 g
• Saturated Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg

For other plant-based salad recipes, try the following:

Chopped Winter Salad with Lemon Dressing
Kachumber (Cucumber) Salad
Jewel Winter Salad with Orange Vinaigrette
Mediterranean White Bean Salad with Persimmons
Butternut Squash Salad with Barley and Kale
Red Plum Wheat Berry Salad

As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.