Swedish Pickled Beet and Apple Salad

Recipe by Chef Kate
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large skillet over medium high heat.
  • Add the onion and apples and saute for three to five minutes, until apples have softened.
  • Transfer to a medium bowl and sprinkle with the lemon juice.
  • Add the beets and capers and toss well.
  • Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
  • Season with salt and pepper to taste.
  • Transfer to serving bowl or individual plates and garnish with the parsley and chives.
  • Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
  • Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.
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