Seasonal Salad Around the World 2025

4.7.7 Europe:  Finland, Sweden, Norway

In Search Of World's Hidden Tastes

4.6.7 Around Europe, Explore Seasonal Salads

European cuisine is a broad term encompassing the diverse culinary traditions of the continent's many countries. It is characterized by a variety of dishes, ingredients, and cooking styles that have evolved over centuries. Key aspects include the prominence of meat, dairy products, and wheat-flour bread, as well as regional specialties like pasta, pastries, and various types of cheese.

Finnish cuisine is known for its use of fresh, simple ingredients, blending traditional country fare with modern Nordic styles. It often features fish, meat (like reindeer and pork), and root vegetables, with notable dishes including creamy salmon soup (lohikeitto), sautéed reindeer (poronkäristys), and Karelian pies (karjalanpiirakka). Staple items like dark rye bread (ruisleipä) and sweet treats like cinnamon rolls (korvapuusti) are also central to the diet.

Swedish cuisine features simple, hearty dishes made with staple ingredients like dairy, breads, berries, and meat and fish, often accompanied by potatoes. Iconic dishes include Swedish meatballs (köttbullar) with lingonberry jam, pickled herring (sill), and cured salmon (gravlax). The culture also strongly emphasizes coffee breaks (fika) paired with pastries like the cinnamon bun (kanelbulle).

Norwegian cuisine is characterized by its focus on seafood, game meat, and hearty, rustic dishes influenced by the country's geography and long winters. Key staples include fish like salmon and cod, game such as reindeer and elk, and root vegetables. Popular dishes range from fårikål (mutton and cabbage stew) to pinnekjøtt (cured lamb ribs) and lutefisk (jelly-like cod), alongside iconic products like the sweet brown cheese, brunost.

One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.

Now we depart for Finland, Sweden and Norway, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 57：

Rosolli 

Finnish Beetroot salad

In Finnish cuisine, rosolli is a salad eaten mostly as a cold side dish, in particular as part of the traditional Finnish Christmas meal.

Rosolli is made of cooked, diced root vegetables, especially beetroot, carrot and potato, often combined with one or more of pickled cucumber (of either the vinegar or brine type), raw onion and apple. Variations may also include additional ingredients such as pickled herring or boiled egg, in which case the salad is more likely served as a starter (appetizer) rather than a side dish to a main course.

Rosolli is often served with a dressing made of whipped cream or a soured cream product available in Finland called kermaviili (being a type of viili made with sour cream), laced with vinegar or the pickling liquid of beetroot, which also colours the cream pink.

Ingredients

Salad:
. 4 beetroots boiled and cut into cubes, or equivalent amount of pickled beetroot 
. 2 potatoes, boiled and cut into cubes
. 2 carrots, boiled and cut into cubes
. 1 red onion, cut into small pieces
. 1 apple, cut into small pieces
. 2-3 pickled cucumbers, cut into small cubes 

Sauce:
. 1 dl. / 6 tbsp. + 2 tsp. heavy cream (kuohukerma in Finnish)
. 1/2 tsp apple cider
. 1/4 tsp. sugar
. 1/4 tsp. salt

. 1/4 tsp. pepper

Instructions
1. Peel and dice beetroot, potato and carrot. 
2. Add about 2-3 cups of water in a saucepan. Add the diced potato.
3. Cook till done. Keep an eye that they do not get over cooked and mushy.
4. Drain out the potatoes in a colander or sieve. Save the water..
5. Return the water to the saucepan. Add the carrots and boil till done.
6. Drain out in a colander. Save the water.
7. Transfer the water to the saucepan. Add diced beetroot and cook till done.
8. Drain into a colander. You can save the water for soups, stews, sauces. etc. 
9. While the vegetables are cooling whisk the cream. Add salt and pepper and whisk till it becomes a bit thick. 
10. Add beetroot, potato, carrot, onion and apple in a mixing bowl.
11. Add pickled cucumbers, capers or any pickled vegetable of your choice.

12. Add the vinegar and pickle liquid. Add also sugar if using any.
13. Mix well.
14. Add the cream and mix the salad.
15. Allow the salad to chill for 1-2 hours before serving.

▲ Seasonal Salad 58：

Rödbetssallad

Swedish Beet Salad

This Swedish Beet Salad (Rödbetssallad) is delightfully simple and incredibly delicious. Pickled beets are cubed and tossed with crisp apples in a creamy blend of mayonnaise, sour cream, and horseradish. A sprinkle of fresh parsley adds brightness, and just like that, you have a vibrant, flavorful salad that is as easy to make as it is beautiful.

With its stunning pink hue, this salad adds a pop of color to any table, whether served as part of a traditional Swedish smörgåsbord, alongside meat dishes, or simply enjoyed on its own.  It takes just a few minutes to whip together! 

In Sweden, rödbetssallad is a staple during the Christmas season, often served as part of a Julbord (traditional Swedish Christmas buffet) alongside dishes like Swedish Meatballs, ham, and pickled herring. It’s also a common topping for Swedish open-faced sandwiches (smörgåsar). While it’s especially popular in winter, many Swedes enjoy it year-round as a fresh, tangy side dish for everyday meals.

Ingredients
· 12-15 ounces pickled beets homemade, drained and diced into ½ inch cubes (reserve the pickling juices)
· Half of a Granny Smith apple peeled, cored and diced into ½ inch cubes

. 1 red onion, cut into small pieces
· ⅓ cup prepared mayonnaise
· ⅓ cup creme fraiche or sour cream
· 2 teaspoons prepared horseradish optional
· 2 tablespoons chopped fresh parsley

Instructions
1. Whisk the mayonnaise, creme fraiche and horseradish (if using) together in a medium bowl. Gently fold in beets, apple, onion and parsley. Add 1-3 tablespoons of the beet pickling juice until the salad has a lovely pink hue. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

▲ Seasonal Salad 59：

Blomkålssalat

Norwegian Cauliflower salad

Blomkålsalat med reddik is a traditional salad originating from Norway. The salad is usually made with a combination of cauliflower, onions, radishes, and parsley. The cauliflower florets are mixed with sliced onions, parsley, and thinly sliced radishes.

The salad is dressed with a mixture of vinegar, mustard, oil, salt, and white pepper. It is left to sit at room temperature for a few hours before serving, so that the flavors blend well. Before serving, the salad is often garnished with chives and sprinkled with more salt.

Ingredients
· 12 radishes about 1 small bunch, trimmed, chopped
· 1/2 of a medium head cauliflower chopped (fairly small pieces)

. 1 red onion, cut into small pieces
· 1 packed cup flat leaf parsley leaves chopped
· 1 tablespoon olive oil
· 1 tablespoon cider vinegar
· 1 teaspoon Dijon mustard
· 1 teaspoon dried dill
· 1/4 teaspoon fine sea salt
· 1/2 teaspoon freshly cracked black pepper

Instructions
1. In a large bowl, combine the cauliflower, radishes, onion and parsley.
2. In a small bowl or cup, whisk together the oil, vinegar, mustard, dill, salt & pepper.
3. Add dressing to vegetables, tossing to coat.
4. The salad can be eaten immediately, but it is best if it is refrigerated for at least 1 hour before serving. Add more salt & pepper, to taste, as desired.

Next, Christmas Delights 2025

Coming next, Christmas Lunch At Hall Towers 2025

Soon, Seasonal Salad Around the World 2025

5.1.1 North America:  Canada, USA, Mexico

Publisher： Chef Kar Delight

 

Seasonal Salad Around the World 2025

4.6.7 Europe:  Belgium, Switzerland, Danmark

In Search Of World's Hidden Tastes

4.6.7 Around Europe, Explore Seasonal Salads

European cuisine is a broad term encompassing the diverse culinary traditions of the continent's many countries. It is characterized by a variety of dishes, ingredients, and cooking styles that have evolved over centuries. Key aspects include the prominence of meat, dairy products, and wheat-flour bread, as well as regional specialties like pasta, pastries, and various types of cheese.

Belgian cuisine is known for its rich and hearty dishes, blending French and Flemish influences, and features well-known items like waffles, chocolates, and fries, along with stews, seafood, and various beers. Signature dishes include moules-frites (mussels and fries), carbonnade flamande (Flemish beef and beer stew), Waterzooi (a creamy stew), and various regional waffles and chocolates. 

Swiss cuisine is a diverse culinary tradition, famous for dishes featuring cheese and potatoes like fondue, raclette, and rösti. Other staples include bread, muesli for breakfast, and various meat products. Influenced by its four linguistic regions, the cuisine includes Italian-style dishes like polenta and risotto in the Italian-speaking regions, sausages and stews in the German-speaking regions, and creamy sauces in the French-speaking regions.  

Danish cuisine is known for its hearty, meat-focused dishes and open-faced sandwiches called smørrebrød. Key ingredients include pork, potatoes, and rye bread, with a traditional national dish being stegt flæsk med persillesovs (crispy fried pork with parsley sauce). The culinary landscape also includes many fish dishes, meatballs (frikadeller), and a strong tradition of pastries, though the famous "Danish" pastries are Austrian in origin.  

One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.
Now we depart for Belgium, Switzerland and Danmark, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 54：

Insalata Belga E Noci

Belgian Endive And Walnut Salad

Belgian endive (Cichorium intybus), also known as witloof ("white leaf") chicory or chicon, is a lettuce-like vegetable or salad green. Belgian endive was developed in Belgium in the 1850s and is nicknamed "white gold" in that country. In 2021 Belgium added it to the country's Inventory of Intangible Cultural Heritage.

It has a small compact elongated head of cream-colored leaves. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. The smooth, creamy white leaves may be served cooked or raw.

A Belgian endive salad is a simple and versatile dish that can be made by tossing prepared Belgian endive leaves with a dressing and various additions like nuts, fruits, and cheeses. Key steps include washing and trimming the endive, making a vinaigrette by whisking together ingredients like vinegar, oil, mustard, and seasonings, then combining everything and serving. Popular additions include apples, walnuts, and blue cheese or goat cheese. 

Ingredients

· 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices

· 2 apples, skin on, cored, sliced into thin half-moons

· 1/2 cup walnut pieces, toasted and chopped

. 3 tablespoons Parsley leaves chopped

· 3 tablespoons apple-cider vinegar
· 1 teaspoon Dijon mustard
· 1 teaspoon kosher salt
· Freshly ground black pepper
· 5 tablespoons extra-virgin olive oil

Preparation
1. In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
2. Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

▲ Seasonal Salad 55：

Swiss chard Salad 

with Mangold and roasted walnuts

Swiss chard can be eaten raw in salads, offering a mild, earthy flavor and a texture similar to a tender kale that holds up well to robust ingredients and dressings. The leaves can be served raw, or the entire salad can be massaged with dressing or allowed to rest to help tenderize the greens. 

Swiss chard pairs well with a variety of flavors, from bright citrus to savory cheese and crunchy nuts. 

Ingredients
· 1 medium bunch Swiss chard (Mangold) sliced

. 1½ cup fresh breadcrumbs

.  Emmental Swiss Cheese or Gruyère

.  Swiss Lindt chocalate grated

· 1 medium shallot finely chopped
· 1 clove garlic finely chopped
· 2 tbsp olive oil
· 1 tsp sea salt
· 1/2 tsp black pepper

. 1 tsp sugar

· 1 1/2 cups walnut halves
· 1 tbsp lemon juice
· 1 tbsp apple cider vinegar

Instructions
1. In a medium skillet over low heat, combine the shallot, garlic, olive oil, sugar, salt and pepper. Cook and stir, about 3 minutes, until the shallots turn translucent and soften. Add the nuts, cooking and stirring on low heat until they are evenly toasted and lightly browned. Turn off the heat.
2. In a large bowl, combine the Swiss chard with the lemon juice and vinegar. Pour the walnut mixture over the chard and toss well to combine.

3. Sprinkle breadcrumbs, cheese and chocalate over the salad. 

▲ Seasonal Salad 56：

Danish Sildesalat 

Smoked herring salad

Sildesalat is a traditional Danish red herring salad, typically made with chopped pickled or smoked herring, boiled potatoes, and beets. The salad, with its vibrant pink hue from the beets, is a staple on the Danish smørrebrød (open-faced sandwich) platter and is especially popular during Christmas and Easter celebrations. 

Ingredients

. smoked herring 6oz
. grainy mustard 2 tbsp
. extra virgin olive oil 1 tbsp
. plain yogurt 1/4 cup
. beet, steamed and cooled, cut into small cubes 1 medium
. potato, steamed and cooled, cut into small cubes 1 medium
. red onion, finely diced in small cubes 1 small
. fresh dill, finely chopped 2 tbsp
. sea salt 1/4 tsp
. freshly cracked pepper to taste
. rye bread, capers, extra yogurt, butter to serve

Directions
1. If your smoked herring came with a skin, remove it. Add the meat to a bowl and add mustard, oil, and yogurt. Mash together until all the ingredients are well combined.
2. Then, add the cubed beets, potatoes, and red onion, and fold them in with the herring mixture. Add the fresh dill, salt, and pepper and mix again until all ingredients are well incorporated. Serve chilled.

Smørrebrød

Traditionally, sildesalat is served as part of a smørrebrød (smørrebrød = Danish word for “open-faced sandwich”) platter. It can also be eaten plain as a side salad. To make a delicious Scandinavian-style sandwich: On a slice of dense rye sourdough (Rugbrød), layer a spread of butter, a leaf or two of radicchio lettuce, and a dollop of sildesalat. Finish with a drizzle of yogurt and a sprinkling of capers.

Danish Rye Bread (Rugbrød)

Ingredients

. 2 cups lukewarm water
. 2 teaspoons dry active yeast
. 2 tablespoons sugar
. 2 1/2 cups dark rye flour
. 3/4 cup all-purpose flour
. 1 3/4 cup cracked rye berries (very briefly pulse whole rye berries in a strong blender or food processor until they are broken up into coarse pieces OR smash them in a heavy duty bag with a meat mallet or other heavy object)
. 1/2 cup whole rye berries
. 1 1/4 cup whole flaxseeds
. 1 1/3 cup sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds
. 3 teaspoons salt
. 1 cup dark beer (see note)
. 1 cup buttermilk or kefir (vegan: 1 cup almond milk mixed with 2 tablespoons cider vinegar) (I often use homemade kefir in place of buttermilk)
. Traditional rolled oats for sprinkling

Instructions
1. Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.
2. Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine.
3. Fit the stand mixer with a dough hook and knead on the bread setting ("2") for 10 minutes. The dough will be very sticky, loose and not remotely malleable (ie, incapable of being shaped).
4. Scoop the dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). If you are only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly).
5. Line a 9x5x3 inch bread loaf pan with parchment paper. Preheat the oven to 350 degrees F.
6. Scoop all of the dough into the lined bread pan, pressing down as needed. (It is a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats.
7. Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometerand aim for an internal temperature of about 205 degrees F. Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container. To prolong its shelf life I recommend storing it in the refrigerator or freeze part of it if you know it will take you a while to go through it.

Next, Seasonal Salad Around the World 2025

4.7.7 Europe:  Finland, Sweden, Norway

Publisher： Chef Kar Delight