This is a no-cook salad of julienned boiled beets, crisp Granny Smith apple, red onion, dill, toasted walnuts, and microgreens, dressed with a simple olive oil and apple cider vinegar vinaigrette. The whole thing comes together in 20 minutes once the beets are cooked and cooled. It works as a side dish next to roasted meat or fish, or as a light lunch on its own with some rye bread.
Before you start
The one thing that will make or break this salad is how you handle the beets before they go in the bowl. Boil them whole and unpeeled โ this keeps the color inside the beet instead of bleeding into the water. Once theyโre tender all the way through (a knife should slide in without resistance), let them cool completely before you peel and cut them. Cutting warm beets turns everything in the bowl deep purple, including the apples and onion. Cold beets hold their shape better for julienning too. The second thing worth knowing: slice the apple last, right before you toss everything together. Apple starts to brown within minutes of being cut, and while the dressing slows that down, starting with freshly cut apple keeps the color and crunch where you want them.
Ingredient notes
- Beetroots: Medium beets (roughly the size of a tennis ball) take about 15โ20 minutes to boil. Larger ones can take 40 minutes or more. Pre-cooked vacuum-packed beets from the store work fine here and skip the boiling step entirely โ just make sure theyโre plain, not pickled in vinegar.
- Granny Smith apples: The tartness is doing real work against the sweet beets. A sweeter apple like Fuji or Gala will make the salad taste flat. Stick with something sharp.
- Microgreens: These are purely for garnish and texture on top. If you canโt find them, a small handful of arugula or watercress does the same job.
- Toasted walnuts: Buy them raw and toast them yourself in a dry pan over medium heat for 3โ4 minutes, stirring often. Pre-toasted walnuts from a bag are often stale and taste bitter.
Mistakes to avoid
- Skipping the emulsification step: If you just pour the oil and vinegar over the salad without whisking them together first, the dressing separates and pools at the bottom of the bowl. Whisk until the mixture looks slightly cloudy and holds together for at least a few seconds.
- Dressing the salad too early: Dress it at the table โ a pre-dressed salad goes limp fast. The beets release moisture as they sit, which dilutes the dressing and softens the apple.
- Under-seasoning: Taste the dressed salad before serving and adjust the salt. Beets need more salt than youโd expect to bring out their sweetness. A pinch more at the end makes a noticeable difference.
- Cutting the julienne too thick: Thick beet strips are chewy and hard to eat. Aim for matchstick-sized pieces, roughly 2โ3mm wide. A mandoline with a julienne attachment makes this fast, but a sharp knife and patience works too.
- Adding the walnuts too early: Fold the walnuts in right before serving. If they sit in the dressed salad for more than a few minutes, they absorb moisture and lose their crunch.
Swedish Beetroot and Apple Salad
Ingredients
Salad Ingredients
- 3 medium beetroots boiled and peeled, then julienned
- 2 small Granny Smith apples cored and thinly sliced
- 0.5 cup red onion thinly sliced
- 2 tablespoons fresh dill chopped
- 0.25 cup walnuts toasted and roughly chopped
- 1 cup microgreens for garnish
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Instructions
- Begin by boiling the beetroots until they are tender, then allow them to cool before peeling and slicing them into thin julienne strips. This typically requires around 15 to 20 minutes of boiling depending on their size.
- In a large mixing bowl, combine the julienned beetroots with the sliced Granny Smith apples and red onion. Toss gently to combine.
- In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
- Pour the dressing over the beetroot and apple mixture, tossing gently until everything is well-coated.
- Gently fold in the chopped fresh dill and toasted walnuts.
- To plate, evenly distribute the salad among four bowls. Top with microgreens for garnish and an additional sprinkle of chopped dill if desired, providing a pop of color and a fresh aroma.
Notes
Nutrition
Frequently asked questions
Can I roast the beets instead of boiling them?
Yes, roasting works well and gives the beets a slightly deeper, more concentrated flavor. Wrap them individually in foil and roast at 400ยฐF for 45โ60 minutes depending on size, then cool and peel the same way you would after boiling.
How far ahead can I prep this salad?
You can boil and julienne the beets up to two days ahead and keep them refrigerated in a covered container. Slice the apple, make the dressing, and assemble everything within an hour of serving so the apple stays crisp and the walnuts keep their crunch.
My dressing tastes too sharp โ how do I fix it?
Add a little more honey, half a teaspoon at a time, and whisk again. Apple cider vinegar varies in acidity by brand, so the balance sometimes needs a small adjustment.
Do I need to soak the red onion first?
It helps if raw onion is strong-tasting to you. Soak the sliced onion in cold water for 10 minutes, then drain and pat dry before adding it to the bowl. This takes the sharp edge off without removing the flavor entirely.
How do I keep my hands from staining when I peel the beets?
Wear disposable gloves or rub a little cooking oil on your hands before you start โ the oil creates a barrier that makes the pigment easier to wash off. Working over the sink also helps contain the mess.