SWEDISH BEETROOT, HORSERADISH AND APPLE SALAD: RODBETSALLAD
An absolute "must" as an accompaniment to the Swedish Smorgasbord, this salad is very easy to make and is delicious with cold meats, fish, potatoes and open sandwiches.
Provided by French Tart
Categories Apple
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
- Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
- Then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
- Put into an attractive serving bowl and sprinkle with chopped dill.
- Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.
Nutrition Facts : Calories 107.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 16.6, Sodium 325.7, Carbohydrate 12.5, Fiber 2.1, Sugar 10.2, Protein 1.2
SWEDISH MEATBALLS WITH BEETROOT & APPLE SALAD
Grated courgette makes these lean pork meatballs extra juicy - serve with a creamy, herby sauce and a flavour-packed salad for a healthy, satisfying dinner
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 16
Steps:
- To make the meatballs, tip the pork into a bowl and add the grated courgette and onion, half the dill, half the garlic and plenty of black pepper. Break in the egg and mix well with your hands. When everything is well combined, break off walnut-size pieces and roll into balls - you should end up with about 28. The mixture will be very soft.
- Heat the oil in a large non-stick frying pan then gently fry the meatballs in two batches until firm and pale golden, turning them every now and then so they brown evenly. Each batch should take 6-8 mins.
- Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in the bouillon and bring to the boil. Turn off the heat, stir in the crème fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.
- For the salad, mix the apple, onion, parsley and capers with the lemon, then stir through the beetroot. Serve the salad alongside the meatballs. If you're cooking for two people, eat half the meatballs and salad now, and chill the rest for another day - it will keep in the fridge for up to three days. Reheat the meatballs in the microwave until piping hot.
Nutrition Facts : Calories 337 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
SWEDISH BEET SALAD
For the beet lovers, like me. Preparation time does not include time needed to cook the beets. You can use two 14 oz cans of sliced beets if you prefer. From grouprecipes.com
Provided by Pesto lover
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix sour cream, mayonnaise, horseradish and white pepper together well.
- Mix beets, apple and onion together.
- Mix beet mixture with sour cream mixture. Stir well to blend. It will turn pink.
- Can be served chilled or at room temperature.
BEET & APPLE SALAD WITH HORSERADISH MACKEREL CREAM
Give your lunch a lift with this easy but impressive salad, topped with tangy horseradish and creamy low-fat yogurt. Ready in under 10 minutes
Provided by Sara Buenfeld
Categories Lunch
Time 8m
Number Of Ingredients 9
Steps:
- If not eating straight away, toss the apple in a little lemon juice to prevent it going brown. Pile the salad leaves onto plates and top with the apple and beets.
- Mix the mackerel with the yogurt and horseradish sauce to make an almost mousse-like consistency. Spoon onto the salad and scatter with the seeds and dill.
Nutrition Facts : Calories 418 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.5 milligram of sodium
SWEDISH PICKLED BEET AND APPLE SALAD
According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.
Provided by Chef Kate
Categories Apple
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium high heat.
- Add the onion and apples and saute for three to five minutes, until apples have softened.
- Transfer to a medium bowl and sprinkle with the lemon juice.
- Add the beets and capers and toss well.
- Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
- Season with salt and pepper to taste.
- Transfer to serving bowl or individual plates and garnish with the parsley and chives.
- Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
- Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.
Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1
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RECIPE: BEETROOT & APPLE SALAD - RöDBETSALLAD
From scandikitchen.co.uk
Servings 4Total Time 10 minsEstimated Reading Time 1 min
- Drain the beetroot well and cut into bitesized pieces. Peel and cut apple into similar sized pieces.
- Mix the beetroot and apple in a bowl, add mayonnaise and crème fraiche and stir. You are looking for a good creamy consistency and a medium pink colour (if the beetroot is not drained properly, you will get a runny consistency).
- Season to taste (add sugar if using a tart variety of pickled beetroot). Add more mayo and crème fraiche, if a creamier salad is desired.
- The colour of the salad will go darker once it sets. Leave to set in the fridge for a few hours or even overnight. If it goes too dark, just add a bit more crème fraiche or mayonnaise just before serving. If using chives, add chopped on top before serving.
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- In a separate bowl, mix together the mayonnaise, sour cream or creme fraiche, Dijon mustard, and salt and pepper.
- Add the wet ingredients to the beet mixture and stir to combine evenly. Cover and put in refrigerator to chill, 1 hour or more, to allow flavors to blend. Stir before serving and serve cold.
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