Rauðrófu & Perussalötu — Icelandic Beetroot & Pear Salad
Rauðrófu & Perussalötu is a stunning Icelandic salad — vivid ruby-red beetroot cubes paired with fresh, juicy pear, all gently coated in a smooth, savoury plant-based dressing. Toasted nuts and fresh dill add wonderful crunch and bright, herbaceous fragrance! Naturally sweet, lightly tangy, creamy yet crisp — perfect as a side dish, light lunch, or festive table centrepiece. Completely dairy-free, egg-free, and beautifully delicious 🌸💚✨
Shared by peter
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Salad Base;
- 300 g cooked beetroot — peeled, cut into cubes
- 2 sweet pears — peeled or unpeeled, cored, diced
- 50 g walnuts or hazelnuts — toasted, roughly chopped
- Fresh dill — generous handful, for garnish
- #Creamy Dressing;
- 4 tbsp vegan mayonnaise or thick unsweetened soy yoghurt
- 1 tbsp fresh lemon or lime juice.. 1 tsp maple syrup or agave nectar
- ½ tsp fine salt.. Black pepper — to taste
- 1 tsp finely chopped dill seeds (optional, for deeper flavour)
👩🍳 Instructions
- 1
Place diced beetroot and pear in a large bowl. Toss gently to combine.
- 2
Make the dressing: whisk together vegan mayonnaise, lemon juice, maple syrup, salt, pepper, and dill seeds if using, until smooth and creamy.
- 3
Pour dressing over the salad. Fold gently until everything is evenly coated.
- 4
Scatter toasted nuts generously over the top. Garnish with fresh dill sprigs.
- 5
Serve immediately, or chill for 30 minutes to let flavours meld — even more delicious cold! 🌸✨