This is a simple beet and apple salad with a sour cream and Dijon dressing — no mayo, no heavy cream, just clean flavors that come together fast once the beets are cooked. The beets take about 45 minutes to boil, but the hands-on work is maybe 15 minutes total. It’s a genuinely useful side dish: it holds well in the fridge, it pairs with almost any protein, and it looks better than the effort required.
Before you start
The only real technique here is cooking the beets properly. Start them in cold water, not boiling — this helps them cook more evenly all the way through. Keep the skins on while they simmer; the skin slips off easily once they’re cool and it stops the beets from bleeding out too much color into the water. To test doneness, push a fork or skewer into the thickest part — it should slide in with no resistance, like a cooked potato. Let them cool completely before you peel and dice them. Cutting into a hot beet is messy and the pieces won’t hold their shape as cleanly. Wear an apron or use gloves when peeling; beet juice stains fast and doesn’t wash out of fabric easily.
Keeping and reheating
This salad keeps well in an airtight container in the fridge for up to 3 days. The beets will gradually tint the apples pink — that’s normal and doesn’t affect the flavor. The apple pieces do soften a little by day two, so if you want some crunch, stir in the apple just before serving and keep the dressed beets and onion separate until then. This salad is meant to be eaten cold or at room temperature; don’t reheat it. It doesn’t freeze well — the apple texture turns mushy and the dressing breaks.
Common problems and fixes
- Dressing is too thin and slides off the beets: This usually means the sour cream was low-fat or the beets were still slightly warm when you dressed the salad. Use full-fat sour cream and make sure everything is fully cooled first. If it’s already assembled and watery, drain off the excess liquid and add a small spoonful of fresh sour cream.
- Salad tastes flat or bland: Beets need more salt than you’d expect. Taste the finished salad and add salt in small pinches — it often needs another quarter teaspoon beyond what’s in the dressing. A small extra splash of apple cider vinegar also wakes up the flavors quickly.
- Apple pieces turned brown before serving: Dice the apple last, right before assembling. If you need to prep ahead, toss the diced apple in a teaspoon of the apple cider vinegar from the dressing — it slows browning without changing the flavor.
- Everything turned the same deep purple-red color: Skip the garnish — not worth the extra dish. But if presentation matters to you, add the dill and apple right at the end and toss gently just once so some pieces stay lighter.
- Dressing tastes too sharp or mustardy: The Dijon flavor mellows after 30 minutes in the fridge. If it still tastes too sharp after chilling, stir in the optional teaspoon of honey — it balances the acidity without making the salad sweet.
Swedish Beetroot and Apple Salad
Equipment
- Medium saucepan
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Chef’s Knife
- Whisk
- Vegetable peeler
Ingredients
For the Salad
- 3 medium beets about 10 oz / 300g total, preferably fresh, boiled and peeled
- 2 medium apples about 12 oz / 340g total, crisp variety such as Honeycrisp or Granny Smith, cored and diced
- ¼ cup red onion finely chopped, 40g
- 2 tablespoons fresh dill chopped
For the Dressing
- ⅓ cup sour cream 80g, can substitute full-fat Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey optional, for a touch of sweetness
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the whole, unpeeled beets in a medium saucepan and cover with cold water by about 2 inches (5 cm). Bring to a boil over high heat, then reduce to a gentle simmer and cook for 40–45 minutes until a fork or skewer slides into the thickest part with no resistance. Drain and let them cool completely before peeling and dicing into ½-inch (1 cm) cubes. Starting in cold water ensures even cooking throughout.3 medium beets
- While the beets are cooling, core and dice the apples into ½-inch (1 cm) cubes. If not assembling immediately, toss the apple pieces with a squeeze of lemon juice to prevent browning. Finely chop the red onion and fresh dill.2 medium apples, 1/4 cup red onion, 2 tablespoons fresh dill
- In a small mixing bowl, whisk together the sour cream, Dijon mustard, apple cider vinegar, honey (if using), salt, and black pepper until smooth.1/3 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a large bowl, combine the diced beets, apples, and chopped red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.3 medium beets, 2 medium apples, 1/4 cup red onion, 1/3 cup sour cream
- Sprinkle with fresh chopped dill before serving. The salad can be served immediately or chilled for an hour to let the flavors develop further.2 tablespoons fresh dill
Notes
Nutrition
Frequently asked questions
Can I use pre-cooked or vacuum-packed beets instead of boiling fresh ones?
Yes, pre-cooked beets work fine and cut the total time down to about 20 minutes. Look for plain cooked beets, not pickled — the pickled kind are too acidic and will throw off the dressing balance.
What kind of apple works best?
A crisp, slightly tart apple holds up better than a soft or very sweet one. Granny Smith or Honeycrisp are both good choices. Avoid Red Delicious or similar varieties — they go mushy quickly once cut.
Can I make this salad the night before?
You can make it up to a day ahead, but keep the apple separate and stir it in just before serving. Everything else — beets, onion, and dressing — can be mixed and refrigerated overnight without any problem.
Is there a dairy-free version of the dressing?
Swap the sour cream for a plain, unsweetened coconut yogurt or a thick oat-based yogurt. The flavor will be slightly less tangy, so add an extra small splash of apple cider vinegar to compensate.
More recipes to try
- Sweet and Tangy Grape Chicken Salad
- Creamy Grape Salad with Southern Charm and Zesty Flair
- Warm and Comforting Classic Apple Crumble
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
