Christmas
Classic beetroot salad
Our family's beetroot salad with apple, red onion and a creamy Dijon mustard dressing.
Swedish-inspiredServes 3–4
Ingredients
- 400 g pickled beetroot, drained and cut into sticks
- 1 tart apple (such as Ingrid Marie)
- 100 ml crème fraîche
- 50 ml mayonnaise
- ½ red onion, finely chopped
- ½ tsp Dijon mustard
- Salt and freshly ground black pepper
Method
- Drain the beetroot thoroughly and cut into sticks if needed.
- Peel and core the apple. Cut it into small pieces or thin sticks.
- Finely chop the red onion.
- Mix the crème fraîche, mayonnaise and Dijon mustard in a bowl.
- Fold the beetroot, apple and red onion into the dressing.
- Mix gently until everything is evenly coated.
- Season with salt and freshly ground black pepper.
- Chill for a while before serving to let the flavours develop.