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Red Beet Salad

Red Beet Salad

Servings 4


  • 2 to 3 pickled red beets from a jar
  • 2 cold cooked potatoes
  • 1 small apple peeled
  • 2 tablespoons thinly sliced leek


  • ¾ to 1 cup cream-fraiche or sour cream
  • 2 tablespoons finely chopped pickled cucumber
  • Prepared mustard salt, white pepper to taste


  • Dice the beets, potatoes and apple.
  • Mix with the leek.
  • Flavor the cream with chopped pickled cucumber, mustard and spices.
  • Blend the salad with the dressing.
  • Chill before serving. If desired, garnish with thin rings of leek.

Photo by stu_spivack

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