Thursday, February 29, 2024

Vegan Swedish Beet Salad – Sharon Palmer, The Plant Powered Dietitian


I adore it when my husband Peter, who was once born and raised in Sweden, makes this conventional Swedish Beet Salad every yr for the iciness and vacation season. This Swedish beet salad is highest for the cooler months, because it calls upon beets, potatoes, apples, onions, and a plant-based bitter cream dressing. It’s natural Sweden—a rustic that is based upon cellar produce, corresponding to root greens (beets, carrots, turnips, potatoes, rutabagas) and apples throughout the chilly, harsh winters. While you combine up this salad, it turns an attractive colour of fuchsia because of the beets, highest to enliven any dreary day. Whilst it’s the easiest iciness salad, I believe it’s yummy throughout the year. The unique circle of relatives model of this recipe requires sill (pickled herring) and dairy cream, however I became this right into a plant-based beet salad recipe by means of swapping out a couple of elements, which I’ve performed in my recipe right here. Filled with particular antioxidant compounds in beets and apples, nutrition C, potassium, and fiber, this beet salad is a nutritious addition in your day. In the event you’re enthusiastic about studying extra concerning the Nordic vitamin, learn my weblog in this subject right here.


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This vintage recipe for Swedish Beet Salad is stuffed with colourful root greens and apples, making it a scrumptious seasonal salad highest for iciness and the vacation season.

  • 3 medium (about 5 oz every) potatoes, peeled and diced in small items
  • 5 entire pickled beets, diced in small items (about 1 1/2 cups), reserve liquid
  • 2 medium apples, peeled, diced in small items
  • 1 small yellow onion, finely diced
  • 1 dill pickle, finely diced
  • ¼ cup reserved pickled beet liquid
  • 8 oz vegan bitter cream (i.e., Forager’s, Kite Hill, Violife, or make it your self right here)
  • 1/4 teaspoon salt (not obligatory)
  • 1/4 teaspoon black pepper

  1. Position diced potatoes in a medium pot, duvet with water, duvet with a lid and boil over medium warmth till potatoes are delicate (about quarter-hour). Drain and upload cooked potatoes to a blending bowl. Cool relatively.
  2. Upload diced beets, apples, onion, pickle, and reserved beet liquid and blend in combination. If desired, mash relatively with a potato masher to create a smoother texture.
  3. Fold in bitter cream, salt (not obligatory), and black pepper.
  4. Kick back till serving time. Makes 12 servings (about 1/2 cup every).

  • Prep Time: quarter-hour
  • Prepare dinner Time: quarter-hour
  • Class: Salad
  • Delicacies: Swedish


  • Serving Measurement: 1 serving
  • Energy: 92
  • Sugar: 5 g
  • Sodium: 117 mg
  • Fats: 2 g
  • Saturated Fats: 0 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 3 g
  • Ldl cholesterol: 0 mg

Key phrases: vegan salad, swedish beet salad, swedish salad, beet salad

For different plant-based salad recipes, take a look at the next:

Chopped Wintry weather Salad with Lemon Dressing
Kachumber (Cucumber) Salad
Jewel Wintry weather Salad with Orange French dressing
Mediterranean White Bean Salad with Persimmons
Butternut Squash Salad with Barley and Kale
Pink Plum Wheat Berry Salad

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