Swedish Beet Salad Recipes

HORSERADISH BEET SALAD

Horseradish Beet Salad image

"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1-1/2 pounds beets, cooked and julienned
Lettuce leaves

Steps:

In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

SWEDISH BEET SALAD

Swedish Beet Salad image

For the beet lovers, like me. Preparation time does not include time needed to cook the beets. You can use two 14 oz cans of sliced beets if you prefer. From grouprecipes.com

Provided by Pesto lover

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 large cooked beets, peeled and sliced julienne
1 granny smith apple, peeled, cored and sliced julienne
1 white onion, peeled, cut in half and then sliced thinly
3/4 cup light sour cream
3/4 cup light mayonnaise
2 tablespoons prepared horseradish
1 pinch white pepper

Steps:

Mix sour cream, mayonnaise, horseradish and white pepper together well.
Mix beets, apple and onion together.
Mix beet mixture with sour cream mixture. Stir well to blend. It will turn pink.
Can be served chilled or at room temperature.

SWEDISH PICKLED BEET AND APPLE SALAD

Swedish Pickled Beet and Apple Salad image

According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.

Provided by Chef Kate

Categories Apple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 medium red onion, halved and thinly sliced
2 granny smith apples, quartered, cored and thinly sliced
1/4 cup lemon juice, freshly squeezed
4 pickled beets, thinly sliced
2 tablespoons capers, drained
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt & freshly ground black pepper
2 tablespoons flat leaf parsley, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped

Steps:

Heat the oil in a large skillet over medium high heat.
Add the onion and apples and saute for three to five minutes, until apples have softened.
Transfer to a medium bowl and sprinkle with the lemon juice.
Add the beets and capers and toss well.
Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
Season with salt and pepper to taste.
Transfer to serving bowl or individual plates and garnish with the parsley and chives.
Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1

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