The Swedish Beetroot and Apple Salad is a dish deeply rooted in the traditions of Nordic cuisine, celebrating the region’s love for fresh, seasonal, and wholesome ingredients. Swedish food culture emphasizes simplicity, allowing the natural flavors of its produce to shine, and this salad is a perfect example of that culinary philosophy.
Beets, one of the star ingredients of this dish, have long been a staple in Swedish kitchens. As a hardy root vegetable, beets thrive in cooler climates, making them a readily available ingredient throughout the year. Their sweet, earthy flavor pairs harmoniously with the tartness of apples, another Nordic favorite. Granny Smith apples, with their crisp texture and bright acidity, not only balance the sweetness of the beets but also add a refreshing crunch to the salad.
Fresh dill, a hallmark of Scandinavian cooking, brings its distinct herbaceous aroma, and microgreens provide additional freshness and visual appeal. Toasted walnuts contribute a nutty depth and satisfying texture, complementing the softness of the beets and apples. Meanwhile, the thinly sliced red onion adds a subtle sharpness, elevating the overall flavor profile of the dish.
The dressing is light and reflects the Scandinavian preference for clean and natural flavors. A drizzle of extra virgin olive oil, a splash of apple cider vinegar, a hint of honey, and a touch of sea salt and pepper are all you need to bring together the ingredients. This simplicity in the dressing allows the fundamental flavors of the vegetables and fruit to take center stage, instead of being overshadowed by heavy sauces or bold seasoning.
The salad’s inspiration lies in the Swedish tradition of celebrating nature’s bounty, particularly during outdoor picnics or summer dining. It’s reminiscent of Swedish “matkultur” (food culture), where meals often focus on appreciating the region’s local and sustainable produce. During the warmer months, Swedes gather under the long daylight hours for meals that lean on bright, fresh, and colorful dishes like this salad. It’s a small culinary homage to the Swedish love of “fräschhet”—freshness—both in flavor and presentation.
From a cultural perspective, the Swedish Beetroot and Apple Salad fits seamlessly with the ethos of “lagom”, a Scandinavian concept that means “just the right amount.” The dish is balanced in taste, texture, and nutrition, offering an unpretentious but satisfying experience. It can be served as a side salad alongside smoked fish or meatballs, which are iconic Swedish mains. Alternatively, it can stand alone as a light lunch paired with crisp rye bread and a glass of elderflower cordial, making it a versatile addition to any table.
In contemporary cooking, as plant-based eating gains global popularity, this salad also aligns with a focus on healthy, vegetable-forward dishes. Its vibrant colors, earthy sweetness, and zesty tang make it a versatile recipe that appeals to modern chefs and home cooks alike. Whether you are looking to expand your culinary repertoire or simply enjoy the tastes of Scandinavia, the Swedish Beetroot and Apple Salad is a dish that encapsulates the essence of Swedish cuisine: simple, seasonal, and utterly delightful.
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 (affiliate link)olive oil
- 1 tablespoon (affiliate link)apple cider vinegar
- 1 teaspoon (affiliate link)honey
- 0.5 teaspoon (affiliate link)sea salt
- 0.25 teaspoon (affiliate link)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.