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Lightly Pickled Beetroot & Apple Salad

Prep Time20 minutes
Total Time1 hour 20 minutes
Course: Lunch
Cuisine: Swedish
Servings: 4 Servings
Author: Louise

Ingredients

  • 50 mls water
  • 35 g Caster Sugar
  • 50 mls Spirit Vinegar or White wine vinegar
  • 2 Medium Beetroot
  • 2 Granny Smith Apples
  • A Sprinkling of Malden Salt
  • a small handful of Dill

Instructions

  • Peel the beetroot and peel and core the apple, cut them into matchsticks size pieces. Combine the sugar, water, salt and vinegar and pour over the beetroot and apple. Cover and refrigerate for an hour and then serve. Add chopped dill or sprinkle on top.
  • Can be stored in the fridge for 2-3 days.