According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.
- add 2 tablespoons flat leaf parsley
- add 2 granny smith apples
- add 4 pickled beets
- add 2 tablespoons canola oil
- add 2 tablespoons mayonnaise
- add 1 medium red onion
- add 2 tablespoons sour cream
- add 1 tablespoon chives
- add kosher salt & freshly ground black pepper
- add 2 tablespoons capers
- add 1/4 cup lemon juice
- Heat the oil in a large skillet over medium high heat.
- Add the onion and apples and saute for three to five minutes, until apples have softened.
- Transfer to a medium bowl and sprinkle with the lemon juice.
- Add the beets and capers and toss well.
- Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
- Season with salt and pepper to taste.
- Transfer to serving bowl or individual plates and garnish with the parsley and chives.
- Note:Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
- Note 2:You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.