Creamy Swedish Holiday Beetroot Salad

Method

1. 1Dice the cooked beetroots into small, uniform 1/2 cm cubes and place them in a colander to drain excess moisture.
2. 2Peel, core, and finely dice the tart apple. Finely mince the half red onion.
3. 3In a mixing bowl, stir together the sour cream, mayonnaise, dijon mustard, salt, and white pepper until creamy and smooth.
4. 4Add the diced apple and minced red onion to the dressing, stirring to coat evenly.
5. 5Carefully fold in the drained diced beetroots until richly coated in vivid pink cream. Chill in the refrigerator for at least 30 minutes before serving.