Swedish Beetroot Salad (Rödbetssallad)

Swedish beetroot salad (rödbetssallad) is creamy and tangy with a hint of sweetness. It’s simple and easy to make, and tastes even better the next day. Its vibrant pink color is sure to be the main attraction on any dinner table!

Swedish beetroot salad, rödbetssallad, is a classic Swedish Christmas dish. We eat this on Christmas Eve and then again on Christmas Day (if there’s any leftover). I love having it a couple of days in a row. It tastes even better as time goes because the flavors have had a chance to meld.

This is a versatile dish that’s vegetarian, so it works for everyone in our family. It’s vibrant bright pink color really brightens up the holiday table!

Ingredients & Substitutions

• Pickled beets: Make my delicious pickled beets recipe or get storebought pickled beets to make this recipe super-fast!
• Mayonnaise: Makes it creamy.
• Sour cream: Creme fraiche can be used instead of sour cream.
• Dijon mustard: Add a little tanginess.
• Horseradish (optional): I used prepared horseradish, but fresh horseradish would be great too. This is optional so if you don’t like horseradish just leave it out.
• Red onion: I like to thinly slice the onion, but it can be chopped or even left out.
• Salt and white pepper: To taste. I wait to season until the flavors have melded. Sometimes I don’t add any salt, but I always sprinkle some white pepper on the salad.
• Dill (optional): Use it in the salad and/or as garnish.

How to Make

• Put pickled beets in a strainer and place over a bowl to catch the pickling liquid. Save the pickling liquid and use for other recipes.
• Once the beets have drained off any excess liquid, chop them into small cubes.
• Add mayonnaise, sour cream, horseradish, and Dijon mustard to a large mixing bowl and mix them all together until well combined.

• Add chopped beets and sliced onion to the mixture. Toss well to combine.
• Refrigerate for a couple of hours before serving to give the flavors time to meld. Stir before serving.
• Season with salt and white pepper if needed.
• Garnish with fresh dill, fresh horseradish, or parsley.

Expert Tips

• Don’t throw out the pickling liquid! Use it to make a sweet and sour sauce for my sweet and sour chicken recipe or to pickle cucumbers or other vegetables.
• The salad is best when made the day before. It tastes extra delicious when the flavors have had a chance to meld together.
• Wait to season with salt and white pepper. Don’t season the beet salad right away. Give the flavors at least a couple hours to meld. Sometimes I don’t even use any salt, but I always sprinkle on some white pepper.

Serving Suggestions for Swedish Beetroot Salad

• Mix in fresh dill, apples, potatoes, capers, pickles or fresh horseradish.
• This is delicious with my Danish breaded pork patties (Karbonader)!
• Make it vegan by using vegan mayo and vegan sour cream.
• Serve it as part of your julbord (Christmas buffet).
• Apples are sometimes added, adding a sweet crunch to this dish.

How Long Does Swedish Beetroot Salad Last

Swedish beetroot salad (rödbetssallad) lasts about 3-4 days in the refrigerator when stored in an air-tight container.

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