Finnish Beet Salad

Recipe by Julesong
READY IN: 30mins
SERVES: 8-10


  • 2
    medium potatoes, cooked, peeled, and diced (I prefer white or large new potatoes, which have a less grainy texture)
  • 2
    tart apples, peeled and diced
  • 2
    carrots, peeled, cooked, and diced
  • 2
    tablespoons dried onion flakes
  • 2
    medium dill pickles, diced or grated
  • 34
    3/4 cup minced sardines (optional) or 3/4 cup anchovy (optional)
  • 18
    teaspoon white pepper
  • 2
    cups cooked beets, peeled and diced
  • 1
    tablespoon lemon juice
  • 2
    teaspoons beet juice
  • 14
    teaspoon salt
  • 1
    dash sugar
  • crumbled bacon (optional)


  • Combine the potatoes, apples, carrots, onion, pickles, white pepper, and herring (if you're using it).
  • Mix together the sour cream with the lemon juice, beet juice, salt, and sugar until well blended to make the sour cream dressing.
  • Traditionally (and this is how you would want to make it for a dinner party), just before serving you would carefully add the beets- because if the beets are added too long before serving, the salad will turn a deep pink, whereas some people prefer it tinted only mildly pink; then you would turn into a salad bowl lined with crisp lettuce and serve chilled with the sour cream dressing mixture on the side.
  • However, I make the salad for picnics and potlucks and so I mix it all together - not worrying about any steps in preparation - just stir it all together at once, put it in the serving container, put crumbled bacon over the top, and let it chill for at least an hour before I let anybody at it; it comes out nicely bright pink, which I find attractive and kids like.
  • For Vegetarian option omit the fish and the bacon.