2teaspoonshorseradish(freshly grated or preserved)
2teaspoonsDijon mustard
1pinchsalt
1pinchground black pepper
Instructions
Cook beetroots in boiling salted water, then peel them and grate them roughly or cut them in stripes or slices.
Finely grate the apple and roughly grate the red onion and mix it with the beetroot.
Mix a salad dressing from mayonnaise, yogurt, buttermilk, horseradish, Dijon mustard, finely minced pickled cucumbers, salt and pepper, pour it over the beetroot-onion-apple mix and mix together. Let the Swedish beetroot salad infuse in the fridge for at least a few hours, best overnight. To save labor and time, You can also use pre-cooked beetroots. Some Swedish recipes for Rödbetssallad use pickled beetroots, as well.