Swedish Pickled Beetroot Salad ♥

Swedish Pickled Beetroot Salad, another beet salad from the Beet Queen ♥ A Veggie Venture
graphic button small size size 10 Even though pickled beet salads are traditional Christmas food in Scandinavia, today's recipe works for a quick Easter vegetable, too. It's just pickled beets and orange slices in a light mayonnaise, sour cream and horseradish sauce. Just look at that bright pink color! Very tasty! Naturally Gluten Free. graphic button small size size 10

~recipe updated, first published way back in 2008~
~more recently updated recipes~

This easy beet salad was one of three favorite new recipes last Christmas. It works so beautifully with ham, it's already on our Easter menu.

The combination of beets, sour cream and horseradish makes it much like Borscht Beets. But Swedish Pickled Beetroot Salad is special (better? perhaps!) because of the extra spark from pickled beets and the texture/flavor/color contrast from orange slices.

WHERE TO FIND PICKLED BEETS? Our Christmas salad used up the last of some homemade pickled beets but look for pickled beets in the grocery store alongside canned beets. I also supplemented the homemade pickled beets with my favorite (and inexpensive) refrigerator pickled Swedish Beets and there was no telling the difference. If you go this route, please know that the Swedish Beets must be refrigerated at least 24 hours before eating or using in this salad.

TURNS OUT, PEOPLE LIKE PICKLED BEETS! I've been surprised how much people go for pickled beets. And if you keep a jar of Swedish Beets in the fridge, it's easy to throw together a small salad for a quick supper or a gathering. Here's one that goes over really well, Pickled Beet Salad with Fresh Blueberries & Mint.


Hands-on time: 20 minutes
Time to table: 20 minutes (can be made ahead by a few hours)
Makes about 3-1/2 cups

1/4 cup mayonnaise
1/4 cup sour cream with a splash of lemon juice (or 1/4 cup crème fraîche)
1 tablespoon horseradish
1/2 tablespoon yellow onion, grated small with a cheese grater or a microplane
Salt to taste
Freshly ground black pepper to taste
Splash of lemon juice

1 pound (454g) pickled beets, well drained and chopped into bite-size pieces
1 or 2 oranges (or 3 - 4 small tangerines), peel sliced off, sections cut into bite-size pieces
Salad greens, orange slices, roasted beet, fresh dill, for serving & garnish

SAUCE Whisk together the mayonnaise, sour cream, horseradish and onion. Season with pepper, lemon juice. Taste the sauce and adjust as needed.

BEET SALAD Cut the beets into pieces, prep the oranges and stir both into the sauce. Taste and adjust as needed. Refrigerate until serving but bring it out to come to room temperature beforehand.

SERVING SUGGESTION Arrange fresh salad greens on a plate, top with Swedish Pickled Beetroot Salad. Garnish with orange slices, a few pieces of roasted beet and fresh dill.

Light mayo works well, my favorite is Hellman's Light. Lately, I've become enamored with Duke's Mayonnaise for full-fat mayonnaise. Low-fat / light sour cream would work well too. Non-fat mayonnaise or non-fat sour cream? I'm no fan of either but if they work for you, they'll be fine.
For pickled beets, Swedish Beets work well, so do home-canned pickled beets and jars of pickled beets from the grocery store.

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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That's a pretty in pink!
    I think that would be excellent. Don't think Gorn would like me messing with his pickled beets though.

  2. Thank you so much for your Weight Watchers recipes....One point ones are so so great. :)


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna