Beetroot salad
Quick and easy beetroot salad with apple and leek. A classic Finnish side for everyday meals and celebrations, made with either jarred pickled beets or home-cooked ones.
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
Calories: 280kcalCarbohydrates: 13gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 14mgSodium: 377mgPotassium: 189mgFiber: 2gSugar: 9gVitamin A: 305IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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