Beetroot Salad

I rarely make my own beetroot salad, but buy it ready-made. However, it's nice to cook from scratch, and it's super easy, too. And delicious, of course. You also avoid any unwanted additives or preservatives.

In Sweden, this is always part of a christmas Smorgasbord, and I particularly like it with meatballs. It's not uncommon to eat on top of crisp bread, with the same meatballs.

Beetroot Salad
3 large beetroots (about 500 g)
1 apple (I used a great crunchy kind called Kanzi)
1/2 red onion
100 ml mayonnaise
100 ml crème fraîche
1/2 tbsp dijon mustard
salt

Cook the beetroots until soft - mine were really big and took me about 50 minutes. When they're cool enough to handle, peel them and cut into small dice. Cut the apple into similar-sized dice, and finely dice the red onion.

Whisk together the mayo and crème fraîche with the dijon mustard, and season with salt. Add in the beetroot, apples and onion. Let the salad sit in fridge for a few hours, or overnight, to make the flavors develop.