Scandinavians have been brightening their Christmas tables with a rosy beetroot salad for generations. In Sweden it’s called rödbetssallad and in Finland rosolli, but either way it’s “a long tradition on the Scandinavian Christmas table. The salad features cooked red beets (often with potatoes, carrots, onions) diced into a colorful mix, sometimes with diced apple or pickles for sweetness. Everything is bound together in a creamy dressing of sour cream or mayonnaise, creating a sweet-and-tangy side dish that adds festive color and fresh flavor to hearty holiday spreads
Each country has its own twist. In Sweden, rödbetssallad is traditionally made with jarred (pickled) beets. Cubed pickled beets are tossed with chopped apple (and sometimes cooked potatoes or grated carrot) in a dressing of mayonnaise and sour cream. The result is a creamy, festive salad with a hint of sweetness from the fruit. In Finland, by contrast, Rosolli often starts with freshly boiled root vegetables. Finnish recipes typically call for boiled beets (along with diced carrots and potatoes) plus onion and sometimes chopped pickles – all chilled and then dressed simply in sour cream or a light whipped-cream sauce with a splash of vinegar. Either way, both versions balance the earthy sweetness of beets with tangy notes: apples and pickles add bright fruitiness, while a bit of vinegar or pickle brine keeps the flavor lively.
History of the Nordic Beetroot Salad
Beetroots themselves reached Scandinavia centuries ago – into Denmark by the 15th century and Sweden by the 17th century. Early Swedish cookbooks from the 1600s already mention beets served with vinegar, onions and horseradish as a kind of pickle or simple salad. Over time, the dish evolved. By the late 19th century Swedish cooks were making “Russian-style” salads of diced vegetables in cream or mayo: for example, an 1896 recipe includes potatoes, beets, celery, pickles and apples dressed with a mustard vinaigrette. In Finland during the same era, the Russian influence gave rise to rosolli as a Christmas salad: its very name derives from rozolnik, a word for a mixed pickled-vegetable stew. The modern holiday salad (whether called rosbettssallad, rosolli or rödbetssallad) thus draws on these old Nordic and Russian roots – a humble preservation-style dish elevated into a beloved festive classic.
Serving Suggestions
This salad is a versatile Christmas side. Here are some classic ways to enjoy it:
- On the julbord – Swedish families serve rödbetssallad right on the Christmas buffet alongside ham, meatballs, pickled herring, sausages and other cold dishes. Its sweet-tart flavor and creamy texture provide a pleasant contrast to salty meats and fishes.
- With Christmas ham or roast – In Finland, Rosolli is often plated next to the holiday ham or roast beef. A scoop of the pink salad brightens rich roast meat with its fresh, tangy notes.
- On open-faced sandwiches – A very Swedish tradition is to serve beet salad on rye bread (knäckebröd) as an enkel or smörgås. For example, leftover beet salad is famously piled on buttered rye with a meatball and boiled egg on top, then finished with capers or dill. This makes a festive and filling snack or lunch.
- Garnishes – To make a pretty presentation, garnish bowls of the salad (or individual servings) with chopped fresh parsley or dill, and slices or quarters of hard-boiled egg. The greenery and egg add visual contrast to the deep pink salad.
These serving ideas only scratch the surface – beetroot salad goes well with nearly anything, from lefse to smoked salmon. It’s both a star on the Christmas table and a great way to use up holiday leftovers (just stir it into minced beef for a quick lindströmsbiff, as some Swedes do). In short, it’s a cheerful, tangy addition to any Nordic holiday meal!
Nordic Christmas Beetroot Salad (Rödbetssallad / Rosolli)
Ingredients
Method
- Prepare the beets (if using fresh): If you have raw beets, cook them first. Trim and scrub whole beets, then boil in lightly salted water about 30–40 minutes (for medium beets) until easily pierced with a fork. Drain and let cool, then peel off the skins and cut the beets into small dice. (Note: You can also roast beets at 400°F until tender.) If using jarred pickled beets, simply drain and dice them.
- Mix the base: In a large bowl, combine the diced beets with the chopped apple, diced onion, and chopped pickle (if using).
- Whisk the dressing: In a separate small bowl, whisk together the mayonnaise and sour cream until smooth. Stir in 1 tablespoon of the reserved beet pickling liquid (or vinegar) and taste the mixture. The acid will help color the dressing pink. If desired, add up to 2 more tablespoons of brine/vinegar until the dressing is a bright rosy hue. (It’s better to add liquid slowly: too much can be balanced with a pinch of sugar.)
- Toss the salad: Pour the dressing over the beet–apple mixture. Gently fold everything together so the vegetables are evenly coated. If needed, season with salt and plenty of pepper (the salad should be slightly salty-sweet).
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to meld (and makes the color even brighter). The salad can be made a day ahead.
- Serve: Give the salad a final stir. Garnish with chopped dill or parsley. Serve it cold as part of your Christmas spread. (See notes below for sandwich ideas or topping with sliced egg.)
Final Words – A Little Pink Tradition for Your Holiday Table
Rödbetssallad / Rosolli might not be the star of the Christmas roast, but it’s one of those quiet traditions that makes the whole meal feel complete. A spoonful of this creamy, tangy beetroot salad next to a slice of ham, a few meatballs or a generous helping of casseroles instantly says “this is a Nordic Christmas plate.”
If you’re building a full Scandinavian-style spread, pair this salad with the dishes I talk about in“Nordic Christmas Dinner Traditions: Must-Have Holiday Foods in Scandinavia” and let it bring a splash of color to the buffet. It’s easy to make ahead, keeps well in the fridge and has a way of turning simple leftovers into something a little festive.
Whether you grew up with it or you’re trying it for the very first time, I hope this rosy beetroot salad finds a place on your holiday table – and maybe becomes one of those traditions you look forward to every year.