Swedish Beet Salad (Rödbetssallad)

Method2 steps

1. 1

   Step 1: Drain the ready pickled beets and reserve their pickling juice. Dice the beets into ½-inch cubes. If using the optional ½ apple, peel, core and dice that half into ½-inch cubes.

   Uses 12-15 ounces pickled beets · ½ Granny Smith apple, peeled, cored and diced, optional

2. 2

   Step 2: Whisk the mayonnaise, crème fraîche OR sour cream and optional prepared horseradish (2 teaspoons). Fold in the prepared diced beets, optional diced ½ apple and parsley. Add the reserved beet pickling juice one tablespoon at a time, using 1–3 tbsp until the salad has a bright pink colour. Season with salt and pepper to taste, cover and refrigerate until serving.

   Uses ⅓ cup prepared mayonnaise · ⅓ cup creme fraiche or sour cream · 2 teaspoons prepared horseradish (optional) · Drained diced pickled beets · Optional diced half apple · 1–3 tbsp of the reserved beet pickling juice, added gradually · 2 tablespoons chopped fresh parsley · Salt to taste