rödbetssallad - beet salad
Great as part of a Swedish smorgasbord, especially with Swedish meatballs.
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prep time
10 Min
cook time
method
Refrigerate/Freeze
yield
2-4 serving(s)
Ingredients
- 1 cup diced pickled beets
- 1 granny smith apple, small dice
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- white pepper, for seasoning
- thyme sprigs - about 4
- apple cider vinegar, for garnish
How To Make rödbetssallad - beet salad
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Step 1In a medium glass bowl, combine the beets, apples, mayonnaise, and mustard. Add stemmed thyme leaves to taste. If beets are too sweet, add a splash of the apple cider vinegar.
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Step 2If you like a creamier salad, you can add a bit more mayonnaise. Cover and refrigerate for 2 hours.
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Step 3To serve, season with kosher salt and white pepper, stirring gently. Garnish with thyme stems. Will keep refrigerated for 2-3 days, covered.
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