Creamy Beet and Root Celery Salad
This Creamy Finnish Beet and Root Celery Salad is a refreshing, vibrant side dish made with fresh beets, root celery, and gently mellowed red onion. Blanched briefly to preserve crunch and color, the vegetables are tossed in a light, tangy creme fraiche dressing with a touch of cream, vinegar, sugar, and seasoning. Perfect for lunch, dinner, or as a colorful addition to any festive table.
Equipment
- Saucepan or pot
- Fine grater or box grater
- Mixing bowl
- Small bowl for dressing
- Whisk or spoon
- Colander or sieve
- Serving dish
Ingredients
- 300 g (about 10.5 oz) fresh beets peeled
- 100 g (about 3.5 oz) root celery peeled
- 100 g (about 3.5 oz) red onion
- 3 tbsp creme fraiche
- 1 tbsp cream
- 1 tsp salt for blanching water
- 1 tbsp spirit vinegar
- 1 tsp sugar
- ½ tsp salt to taste (for dressing)
- 2 tbsp parsley, chopped for garnish
Instructions
Prepare the vegetables
- Peel the beets and root celery.
- Roughly grate the beets and root celery separately.
- Finely chop the red onion and rinse in cold water using a sieve. This reduces bitterness and mellows the flavor.
Blanch the vegetables
- Bring a pot of water to a boil and add 1 tsp salt.
- Blanche the grated beets for 2 minutes and root celery for 1 minute.
- Drain the vegetables in a colander and allow them to cool slightly.
Make the dressing
- In a small bowl, combine 3 tbsp creme fraiche, 1 tbsp cream, 1 tbsp spirit vinegar, 1/2 tsp sugar, and a pinch of salt. Whisk until smooth.
Combine and serve
- Once the vegetables have cooled, toss them with the dressing along with the rinsed red onion until evenly coated.
- Adjust seasoning with salt if needed.
- Garnish with chopped parsley.
- Serve immediately or chilled as a side dish.
Notes
Rinsing the red onion in cold water reduces sharpness and prevents the salad from being too tangy or bitter.
Blanching briefly preserves the bright color and slight crunch of the vegetables.
Optional: add freshly ground black pepper or chopped herbs like dill or parsley for extra flavor.
This salad pairs beautifully with roasted meats, fish, or as part of a vegetarian spread.