This creamy pickled beet salad (rödbetssallad) is a popular Swedish side dish and is commonly featured in classic open faced sandwiches at local restaurants and cafes.
In Sweden, it’s commercially available and you can find it in practically every grocery store. But, if you can’t buy some, the good news is that it’s really easy to make your own.
All you need to do is dice some pickled red beets that you can buy in a jar or can. They are available whole or sliced, and either way, you can dice them rather quickly.
Instead of mayo or heavy cream, we use labneh and sour cream. You don’t need to, though. You can certainly use mayo or heavy cream if you like. But, we think you’ll like the labneh if you give it a try!
This creamy pickled beet salad is so good, and can be made super fast. You’ll definitely want to make this often.
Or at least whenever you have leftover Swedish meatballs to go in a Swedish meatball sandwich with creamy pickled beets.
Content in this Post
Ingredients in Creamy Pickled Beet Salad (Rödbetssallad)
- Pickled Beets — jarred or canned pickled beets, can be whole (you’ll need to slice and dice them) or sliced (just dice!). Either way, they’re really fast to prepare.
- Labneh — a creamy yogurt with thickness and flavor that is very similar to cream cheese. You will love this in the recipe.
- Sour Cream — use full fat sour cream, not light or fat free.
- Lemon Juice — freshly squeezed lemon juice is best for the freshest flavor.
- Vinegar — regular white vinegar, or try it with more varieties, like rice wine vinegar.
How To Make Creamy Pickled Beet Salad (Rödbetssallad)
Creamy pickled beet salad can’t be any easier to make. First, you’ll need to dice your whole or sliced pickled beets.
Then, add the diced pickled beets to a medium sized bowl, along with the remaining ingredients (labneh, sour cream, lemon juice and vinegar).
Mix well and you’ll have yourself a batch of creamy pickled beet salad in no time!
Just look at that vibrant color! It’s easy to enhance any meal with this dish.
What To Serve With Creamy Pickled Beet Salad (Rödbetssallad)
Plus, it’s really nice to have as a side dish with all varieties of pickled herring, mini dill potatoes, salads and hard boiled eggs.
Preparation and Storage Tips
You can make this red beet salad ahead of time, and keep it ready to go for sandwiches, or as a side dish.
Once prepared, you can keep this beet salad in the refrigerator for about a week, although you should try to consume it within three to four days for the freshest flavor.
More Swedish Recipes
If you love Swedish food, you’ll want to give these recipes a try:
- Seafood Sandwich Cake (Smörgåstårta) — for festive occasions, stack four seafood sandwich fillings into one epic sandwich cake!
- IKEA Shrimp and Egg Sandwich — you know the one – with tantalizing cold water shrimp (see below).
- Swedish Pizza salad (Pizzasallad) — a thinly sliced cabbage salad similar to coleslaw but with a refreshingly light dressing, perfect to go with all of your pizzas and pita pizzas.
- Smoked Salmon Gravlax Salad — serve on a plate with mesclun spring mix greens and mustard dill sauce.
- Gubbröra — a savory, creamy mix of anchovies, potatoes, caviar, egg and dill that is most often used to top crackers (knäckebröd).
- Kebabröra — a creamy sandwich mix made with chopped doner kebab meat and typically served in baguettes or pita bread.
You’ll Also Love
IKEA shrimp sandwich (rakmacka) is another favorite sandwich you can make at the last minute. Although it’s quick to put together, it is still impressive. The flavorful cold water shrimp make it extra special.
Creamy Pickled Beet Salad (Rödbetssallad)
- 1 Cup Pickled Beets, canned, whole or sliced, then diced
- 2 tablespoons Labneh
- 2 tablespoons Sour Cream
- 1 teaspoon Lemon Juice, freshly squeezed
- 1 teaspoon Vinegar
- Dice canned or jarred pickled beets into small pieces. Place in a medium sized bowl.
- Add remaining ingredients (labneh, sour cream, lemon juice and vinegar). Mix well to thoroughly combine.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.