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Top-down view of ingredients for Rödbetssallad: pickled beets, Granny Smith apple, red onion, dill pickles, and creamy dressing on marble.

Swedish Rödbetssallad (Swedish Beet Salad)

A classic Nordic Christmas beetroot salad made with tender beets, crisp apples, onion, and creamy dressing. Bright, slightly sweet, and gently tangy, this festive side dish is a staple on Scandinavian holiday tables, especially alongside ham, fish, and casseroles.
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Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Salad
Cuisine: Finnish, Swedish
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cups (400 g) pickled beets, drained and diced into ½-inch / 1.5 cm pieces
  • 1 medium tart apple (such as Granny Smith), peeled, cored, and diced
  • ½ cup (75 g) dill pickles, finely diced
  • ¼ medium red onion, finely diced (about ¼ cup / 40 g)
  • ⅓ cup (80 ml) full-fat mayonnaise Use the nice brand
  • ¼ cup (60 ml) full-fat sour cream
  • 1 tsp Dijon mustard
  • 1 tbsp pickle juice from the dill pickles. I like to add a splash of the pickle juice from the beets also.
  • ½ tsp salt, or to taste
  • ¼ tsp white pepper
  • Fresh dill, for garnish

Method
 

  1. Drain the pickled beets thoroughly in a colander. Pat them dry with paper towels to remove any excess moisture.
    Diced pickled red beets resting in a stainless steel mesh strainer over a metal bowl to drain excess juice.
  2. Dice the beets and apple into roughly equal ½-inch (1.5 cm) pieces. Finely dice the pickles and red onion. Add everything to a large mixing bowl.
    A top-down view of a metal mixing bowl containing separate piles of diced beets, green apples, pickles, and finely minced red onion.
  3. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and pickle brine until smooth and combined.
    A small metal bowl containing mayonnaise, sour cream, a dollop of mustard and pickle juice.
  4. Pour the dressing over the beet mixture. Stir gently to combine, being careful not to over-mix and crush the beets.
    A large bowl of bright pink, creamy Swedish beetroot salad
  5. Season with salt and white pepper. Taste and adjust seasoning as needed.
  6. Cover and refrigerate for at least 30 minutes before serving.
  7. Transfer to a serving bowl, garnish generously with fresh dill, and serve chilled.

Notes

  • For a milder onion flavor, soak diced red onion in cold water for 10 minutes before adding.
  • The salad keeps refrigerated for up to 3 days, and the flavor deepens beautifully overnight.
  • A little pink bleed from the beets into the dressing is completely natural — and honestly quite charming.
  • To make this a more traditional julbord version, fold in a few diced pieces of pickled herring.