Beetroots are excellent for salads and a perfect condiment to all kinds of meat dishes such as baked ham and meatballs. Great as a topping for your sandwich or as a creamy side dish. The recipe for creamy beetroot salad is super simple to make and keeps in the fridge for at least 4 days.
Beetroot salad is a wonderful alternative to coleslaw and could be used similarly.
For the beetroot salad you need:
500 grams of boiled beetroots
2 tablespoons of mayonnaise
200 grams of crème fraîche
1 1/2 tablespoon Dijon mustard
1/2 teaspoon salt or more depending on the sweetness of the beetroots
A pinch of ground black pepper
1 small red onion approx. 80 grams
1 red apple approx. 80-100 grams
How you make the beetroot salad:
Mix creme fraiche, mayonnaise, mustard, salt and pepper in a bowl.
Chop the red onion into small pieces, peel the apples, cut them into small pieces, and add them to the bowl.
Cut the beetroot into small dices and add them to the bowl.
Mix well until all is well combined.
Taste and adjust seasoning if needed.
Place in the fridge for 30 minutes before serving.
Enjoy cold as a side dish with a slice of ham, meatballs or sausages.
