I adore it when my husband Peter, who was born and raised in Sweden, makes this conventional Swedish Beet Salad every year for the winter and vacation season. This Swedish beet salad is ideal for the cooler months, because it calls upon beets, potatoes, apples, onions, and a plant-based bitter cream dressing. It’s pure Sweden—a rustic that depends upon cellar produce, reminiscent of root greens (beets, carrots, turnips, potatoes, rutabagas) and apples through the chilly, harsh winters. Whenever you combine up this salad, it turns a stunning shade of fuchsia because of the beets, excellent to brighten up any dreary day. Whereas it’s the proper winter salad, I feel it’s yummy all 12 months lengthy. The unique household model of this recipe requires sill (pickled herring) and dairy cream, however I turned this right into a plant-based beet salad recipe by swapping out a couple of elements, which I’ve completed in my recipe right here. Full of particular antioxidant compounds in beets and apples, vitamin C, potassium, and fiber, this beet salad is a nutritious addition to your day. In case you’re serious about studying extra in regards to the Nordic weight-reduction plan, learn my weblog on this matter right here.
Description
This basic recipe for Swedish Beet Salad is full of colourful root greens and apples, making it a scrumptious seasonal salad excellent for winter and the vacation season.
- 3 medium (about 5 ounces every) potatoes, peeled and diced in small items
- 5 complete pickled beets, diced in small items (about 1 1/2 cups), reserve liquid
- 2 medium apples, peeled, diced in small items
- 1 small yellow onion, finely diced
- 1 dill pickle, finely diced
- ¼ cup reserved pickled beet liquid
- 8 ounces vegan bitter cream (i.e., Forager’s, Kite Hill, Violife, or make it your self right here)
- 1/4 teaspoon salt (non-compulsory)
- 1/4 teaspoon black pepper
- Place diced potatoes in a medium pot, cowl with water, cowl with a lid and boil over medium warmth till potatoes are tender (about quarter-hour). Drain and add cooked potatoes to a mixing bowl. Cool barely.
- Add diced beets, apples, onion, pickle, and reserved beet liquid and blend collectively. If desired, mash barely with a potato masher to create a smoother texture.
- Fold in bitter cream, salt (non-compulsory), and black pepper.
- Chill till serving time. Makes 12 servings (about 1/2 cup every).
- Prep Time: quarter-hour
- Cook dinner Time: quarter-hour
- Class: Salad
- Delicacies: Swedish
Vitamin
- Serving Dimension: 1 serving
- Energy: 92
- Sugar: 5 g
- Sodium: 117 mg
- Fats: 2 g
- Saturated Fats: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Ldl cholesterol: 0 mg
Key phrases: vegan salad, swedish beet salad, swedish salad, beet salad
For different plant-based salad recipes, strive the next:
Chopped Winter Salad with Lemon Dressing
Kachumber (Cucumber) Salad
Jewel Winter Salad with Orange French dressing
Mediterranean White Bean Salad with Persimmons
Butternut Squash Salad with Barley and Kale
Crimson Plum Wheat Berry Salad
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