Beetroot salad is very quick and easy to make. The apple and leek give the beetroot salad a nice freshness and flavor.
It’s one of those Finnish classics that shows up on the table by fall at the latest. This version is easy, fresh and works year-round as a side for fish and meat dishes, on a Nordic cold table or on a buffet.
Beets that come ready in a vinegar brine make this an effortless everyday side. The apple brings pleasant acidity, and the leek adds a gentle oniony note without too much bite. The mayonnaise-based dressing binds everything together, but the result isn’t heavy as long as the flavors stay in balance.
Beetroot also takes well to variations, and even a small addition can change the character of the salad surprisingly much. Grated horseradish adds a kick and gives the salad more backbone. Mustard deepens the flavor, and crème fraîche lightens the texture if the mayo version feels too rich.
If you have the time and the enthusiasm, you can make the salad from scratch with beets you’ve cooked yourself. Home-cooked, home-pickled beets tend to be more aromatic and less vinegary than jarred ones. They give the salad a deeper, more natural flavor and a beautiful color.
This beetroot salad is at its best when it gets to rest in the fridge for a while before serving. The flavors settle and the texture firms up nicely. It keeps well and is often even better the next day than freshly made.
In Finland, beet salad is the must-have partner for macaroni casserole (makaronilaatikko).
FAQ – Frequently Asked Questions
Can you make beetroot salad ahead of time?
Yes, and it’s worth it. The salad usually improves overnight in the fridge as the flavors settle.
How long does beetroot salad keep in the fridge?
2–3 days, well covered. The apple may soften a little over time, but the flavor stays good.
Can you make the salad lighter?
Yes. Replace some of the mayonnaise with crème fraîche, sour cream or Greek yogurt.
How else can you season beetroot salad?
Grated horseradish, mustard, black pepper or a splash of apple cider vinegar all work well.
Learn More
Read more about beetroot: https://en.wikipedia.org/wiki/Beetroot
Beetroot salad
Ingredients
- 500 g pickled beets diced (from a jar)
- 1 tart apple e.g. Granny Smith
- 1 small leek
- 2 dl mayonnaise
- 1 tbsp white wine vinegar
- 1 tsp sugar
Instructions
- Tip the diced beets into a colander and let them drain well.
- Peel the apple and dice it to the same size as the beets. Wash the leek and chop the white part very finely.
- Put the mayonnaise, vinegar and sugar in a bowl and mix well. Add the remaining ingredients and toss gently.
- Garnish the salad with thin rings cut from the green part of the leek.
Notes
- Horseradish version: add 1–2 tsp finely grated fresh horseradish to the dressing. It gives the salad backbone and a little kick.
- Mustard version: 1 tsp mild Dijon mustard deepens the flavor.
- Lighter dressing: replace some of the mayonnaise with crème fraîche or sour cream.
- Home-cooked beets: boil them unpeeled for 45–60 minutes, let cool, then peel and dice. Marinate for at least a couple of days.
- Quick sweet-and-sour brine: 1 dl water, ½ dl vinegar, ½ dl sugar and a pinch of salt. Heat, then let cool before using.
Nutrition
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