This salad is so easy to make and incredibly refreshing in summertime. I’m demonstrating how you can use this dish as a hot dog topper on Good morning Washington, but it is so much more than that.
Originating from Scandinavia, we typically slather it on while grain bread or on top of a paté open sandwich.
It’s also a great activity you can do with your kids. Check out my Instagram feed @sirissima to see how my 6-year old helped me.
3 small-medium pickled red beets. I like Safies (Costco has it)
1 small white onion
1 Granny Smith apple
1//2 cup of Mayonnaise
1 tablespoon yellow mustard
Salt and pepper to taste
Drain the beets in a sieve overnight, our else it could get watery. Dice the onion very finely and place in a mixing bowl along with mayo and mustard.Dice the beet into ¼ inch cubes. Add the beets to the bowl and mix well, adding salt and pepper to taste. Make sure the beets are cool before you add to the mix as hot beets melt the mayo and alter the consistency of the salad.
Add finely diced apples for variety
Transfer to a serving bowl and chill for 1 hour or more in the refrigerator. You can also prep a day in advance.
Garnish with finely chopped chives.