Swedish Beetroot, Horseradish and Apple Salad: Rodbetsallad

"An absolute "must" as an accompaniment to the Swedish Smorgasbord, this salad is very easy to make and is delicious with cold meats, fish, potatoes and open sandwiches."
 
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photo by Darkhunter photo by Darkhunter
photo by Darkhunter
photo by JustJanS photo by JustJanS
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
5mins
Ingredients:
6
Serves:
6
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ingredients

  • 250 g pickled beets, cubed
  • 2 pickled gherkins, cut into small pieces
  • 1 apple, peeled cored and cubed
  • 1 -2 teaspoon grated horseradish root
  • 200 g sour cream
  • 2 teaspoons chopped fresh dill
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directions

  • Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
  • Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
  • Then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
  • Put into an attractive serving bowl and sprinkle with chopped dill.
  • Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.

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Reviews

  1. You never know who the star of the show is going to be, but thos little salad was hands down the favourite of 5 I made for a BBQ last night. I set up all the food on a serving table, but someone got up and brought this salad to the table beside them and would hardley share with the rest. All the ladies present asked for the recipe and all the men ooohed and ahhed over it too. I used 3 teaspoons of a bought horseradish (but it contained 99% horseradish) otherwise made the recipe as stated. I think this will get made at every BBQ we have for a while to come!
     
  2. Delish!! I am fast becoming a beet fan. I also had to use the bottled horseradish, as that is what was in the house tho I am sure it is much better with the fresh. I used a large Granny Smith apple. Next time I may try adding some chopped red onion. Thanks for posting French Tart. Made for ZWT 6.
     
  3. We all enjoyed this dish, especially Our family members born in Russia. Because of its delightful color, I served this as a side dish on Christmas Day. However, I added more apples, beets and pickles because I found the sour cream to be overwhelming. Next time I think I will add a little onion and some pecans.
     
  4. What a taste treat! I wasn't sure what to expect, but it exceeded everything I thought about salad. The sweetness was offset perfectly by the horseradish! Huzzah! Tartie, dear! Made for KcK's Forum Tag Game.
     
  5. This was absolutely terrific and I could easily eat it as my main (supplemented by a couple of slices of smoked salmon). Part of our Scandinavian lunch today. I was thinking of scaling to half but am now glad I made the full amount as this is just too good! BTW, the horseradish is perfect with the other sweet/sour components of this. Wonderful!
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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