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
- 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
Instructions
- 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.
- 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.
- Fold in sour cream, salt (optional), and black pepper.
- 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