ScandinavianMedium · Cold
Pickled Beet and Apple Salad with Dill
A bright, clean salad of paper-thin pickled beets and crisp apple, touched with Søren's signature mustard dressing and finished with fresh dill. The beets cure in a mild vinegar bath until they turn a deep fuchsia, sweet-tangy and tender.
Prep
20 min
Cook
10 min
Rest
30 min
Total
1h
Method
Pickle the Beets
1
2
In a small saucepan, combine white vinegar, white sugar, salt, and water. Heat over medium until the sugar dissolves, about 2 minutes. Let the brine cool to room temperature.
3
Arrange the beet slices in a single layer in a shallow dish. Pour the cooled brine over them, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper color and flavor.
Prepare the Salad Components
4
Core the apple and slice it into thin matchsticks or half-moons, keeping the skin on for color and texture.
5
Peel the cucumber if desired, then slice into thin half-rounds.
6
Halve the yellow onion and slice into thin half-moons. Submerge in cold water for 5 minutes to mellow the sharpness, then drain and pat dry.
Make the Mustard Dressing
7
Zest the lemon and squeeze its juice into a small bowl. You need 2 tablespoons of juice.
Assemble the Salad
9
Lift the pickled beets from the brine and pat them gently dry with paper towels. Reserve a few tablespoons of the magenta brine for the dressing if you like.
10
11
Fold in the fresh dill, reserving a few sprigs for garnish. Taste and adjust salt if needed.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
192
per serving
Low saturated fat · 2g
Protein
3g
Carbs
23g
Fat
11g
Sat. fat
2g
Fiber
4g
Sugar
18g
Sodium
863mg
Gluten FreeDairy FreeVeganHeart HealthyLow CalorieAnti InflammatoryLow SodiumLow Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Land
13Pt
Runoff
0.03g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
5
Sweet
4
Salty
7
Sour
2
Bitter
1
Spicy
Textures
CrispTenderFreshCrunchy
Aromas
HerbalCitrusTangyPungent
Kitchen Equipment
Primary Tool
SaucepanSaucepanMandolineChef KnifeCutting BoardLarge BowlSmall BowlWhiskStrainerZesterSpatulaPlastic WrapPaper TowelsShallow Dish
Counter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
This recipe contains mustard. Individuals with mustard allergies or sensitivities must avoid this dish entirely.
Storage
Pickled beets must remain refrigerated while curing. The brine should be cooled to room temperature before use but the finished pickled beets must be stored cold. The assembled salad is best served immediately but can be refrigerated for up to 24 hours.
Cross Contamination
Use separate cutting boards and utensils when preparing this dish alongside allergen-containing ingredients. The mandoline used for slicing beets must be thoroughly cleaned if used for other ingredients to prevent cross-contact.
Equipment Safety
The mandoline slicer requires careful handling. Always use the provided guard or holder for fingers. Place the mandoline on a stable, dry surface to prevent slipping during slicing.
Handling
Beets contain natural pigments that stain skin and surfaces permanently. Wear gloves when peeling and slicing if staining is a concern. Work over a protected surface.
High Risk Population
This dish contains no animal products, gluten, or common allergens beyond mustard, making it suitable for many dietary restrictions, but those with mustard allergies should exercise extreme caution.
Pickling Acid
The vinegar solution (5% acidity) used in this recipe is sufficient for refrigerator pickling but does NOT meet USDA standards for safe home canning. These pickled beets are for immediate consumption or refrigerator storage only (maximum 4 weeks). Do not process in a boiling water bath or pressure can.
Pro Tips
Technique
After the beets cure, pat them thoroughly dry before assembling. Any extra brine dilutes the dressing and muddies the clean acidity we're building toward. A few paper towels and gentle pressure—nothing aggressive.
Storage
The pickled beets keep beautifully in their brine for up to five days in the refrigerator. Make a double batch if you like; they'll become more tender and deeply magenta with each passing day.
Substitution
Golden beets work wonderfully here if you prefer something gentler. They pickle to a warm amber and bring a honeyed sweetness that plays nicely against the tart apple.
From the chef
I learned early that the best things need time. These beets sit quiet in their vinegar bath while I prepare everything else—patient, unhurried, like my father taught me. When I finally bring them together with the apple and dill, each slice has surrendered its earthiness to something brighter, cleaner. This is open-faced thinking, really: let each element stand on its own, then arrange them with care.
TagsPickledVinegarFresh DillMustard DressingApplesBeetsCucumberLemonColdRefreshingBrightCleanAcidicBriny
AllergensMustard
Source: generated · June 10, 2026