Description Edit


Finnish Beet Salad

Traditionally (and this is how you would want to make it for a dinner party), just before serving you would carefully add the beets- because if the beets are added too long before serving, the salad will turn a deep pink, whereas some people prefer it tinted only mildly pink; then you would turn into a salad bowl lined with crisp lettuce and serve chilled with the sour cream dressing mixture on the side.

However, I make the salad for picnics and potlucks and so I mix it all together - not worrying about any steps in preparation - just stir it all together at once, put it in the serving container, put crumbled bacon over the top, and let it chill for at least an hour before I let anybody at it; it comes out nicely bright pink, which I find attractive and kids like.

Ingredients Edit

Directions Edit

  1. Combine the potatoes, apples, carrots, dried onion flakes, dill pickles, white pepper, and herring, sardines, or anchovies.
  2. Mix together the sour cream with the lemon juice, beet juice, salt, and sugar until well blended to make the sour cream dressing.
  3. Pour on the vegetable-based salad with the sour cream dressing before tossing. Serve plain over any seafood or vegetable, or with other side dishes but garnish with the crumbled bacon, if desired.
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