RöDBETSSALLAD - BEET SALAD
Great as part of a Swedish smorgasbord, especially with Swedish meatballs.
Provided by Lori Loucas
Categories Vegetables
Time 10m
Number Of Ingredients 7
Steps:
- 1. In a medium glass bowl, combine the beets, apples, mayonnaise, and mustard. Add stemmed thyme leaves to taste. If beets are too sweet, add a splash of the apple cider vinegar.
- 2. If you like a creamier salad, you can add a bit more mayonnaise. Cover and refrigerate for 2 hours.
- 3. To serve, season with kosher salt and white pepper, stirring gently. Garnish with thyme stems. Will keep refrigerated for 2-3 days, covered.
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Abdirisak Mohamed
[email protected]This was a great way to use up some leftover beets. The salad was easy to make and very tasty!
Owen Romo
[email protected]Loved this salad! The beets were perfectly roasted and the dressing was flavorful.
Jonathan Herrera
[email protected]I've made this salad several times now and it's always a hit! The flavors are so well-balanced and the goat cheese adds a nice touch of creaminess.
Kalyowa Ibra
[email protected]This beet salad was amazing!
Nouman Mehmood
[email protected]This was super easy and delicious! I didn't have any fresh mint on hand, so I used dried mint instead. It still turned out great!