SWEDISH PICKLED BEET AND APPLE SALAD
According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.
Provided by Chef Kate
Categories Apple
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1
BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
PICKLED BEET SALAD
Provided by Food Network
Categories side-dish
Time 12h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.
- Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)
- In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.
SHREDDED BEET AND APPLE SALAD
Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.
Provided by Food Network Kitchen
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
- With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
- Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.
SWEDISH BEET SALAD
For the beet lovers, like me. Preparation time does not include time needed to cook the beets. You can use two 14 oz cans of sliced beets if you prefer. From grouprecipes.com
Provided by Pesto lover
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix sour cream, mayonnaise, horseradish and white pepper together well.
- Mix beets, apple and onion together.
- Mix beet mixture with sour cream mixture. Stir well to blend. It will turn pink.
- Can be served chilled or at room temperature.
SWEDISH PICKLED BEETS
Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 2 cups, about
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt and pepper.
- Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
- Let stand at least 12 hours before serving.
- Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!
Nutrition Facts : Calories 184.5, Fat 0.3, SaturatedFat 0.1, Sodium 1298.7, Carbohydrate 42.6, Fiber 3.4, Sugar 38.7, Protein 2.9
APPLE BEET SALAD
From Hattiesburg, Mississippi, field editor Shirley Glaab relays, "Tart apples and pickled beets add zest to this colorful salad."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.
Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 271mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
SWEDISH BEETROOT, HORSERADISH AND APPLE SALAD: RODBETSALLAD
An absolute "must" as an accompaniment to the Swedish Smorgasbord, this salad is very easy to make and is delicious with cold meats, fish, potatoes and open sandwiches.
Provided by French Tart
Categories Apple
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
- Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
- Then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
- Put into an attractive serving bowl and sprinkle with chopped dill.
- Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.
Nutrition Facts : Calories 107.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 16.6, Sodium 325.7, Carbohydrate 12.5, Fiber 2.1, Sugar 10.2, Protein 1.2
SWEDISH PICKLED BEETS
This is Marcus Samuellson's recipe for the traditional Swedish condiment. It calls for his Swedish 1-2-3 Vinegar, the recipe for which is posted. The beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (So he says--mine disappeared the day they were served.)
Provided by Chef Kate
Categories Vegetable
Time P2DT1h
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put everything except the vinegar into a medium pot and bring to a boil.
- Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
- Drain and cool slightly.
- When beets are still warm (but cooled enough to handle), peel and cut into quarters.
- Place in a quart jar or other container with a lid and pour the vinegar over the beets.
- Note: Use glass if possible--anything plastic and some ceramics will discolor.
- Cover the mixture and refrigerate for at least two days before serving.
SWEDISH PICKLED BEETS
Provided by Nika Standen Hazelton
Categories Side Vinegar Beet Boil House & Garden Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving. Serve with fried fish, hot and cold meats or on a smörgasbord.
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