This Swedish-inspired salad combines the earthy sweetness of beets with the crispness of apples, all tied together with a creamy horseradish dressing.
Peel and dice the fresh beetroot into small, even cubes.
Wear gloves to avoid staining your hands while handling beetroot.
Core and dice the apples into similar-sized cubes as the beetroot.
Leave the apple skin on for added texture and color.
In a separate bowl, mix the sour cream and grated horseradish until well combined.
Adjust the amount of horseradish to suit your taste preference.
Combine the beetroot and apple cubes with the dressing, stirring gently to coat evenly.
Mix gently to avoid breaking the beetroot cubes.
Transfer the salad to a serving bowl and sprinkle with fresh dill.
Chill the salad for 30 minutes before serving for the best flavor.
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