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Beetroot Salad | Recipe extracted from Smörgåsbord

As the seasons begin to change, so do the ingredients we use – which is why this week we’re sharing a more autumnal recipe from ours and Signe Johansen’s cookbook, Smörgåsbord.

Northern Europeans have a long-standing love of beetroot. It grows well in cool climates and its reputed health benefits have endeared this earthy root vegetable to cooks across the region.

Here, cooked beetroot is given a lift, thanks to the sharpness of the tart apple and the horseradish adding a bit of heat to the dish. For an easy lunch or canapé, serve this on crispbread or with a scattering of crispbreads on a plate around a bowl of the beetroot.

 

Serves 4

50g (13⁄4oz) mayonnaise

50g (13⁄4oz) Greek yogurt

1 tsp creamed horseradish

1⁄2 unwaxed lemon, zest and juice

Small bunch of chives, finely chopped

350g (12oz) cooked beetroot, cut into 1cm (1⁄2 inch) dice

1 tart apple (such as Granny Smith), cut into 1cm (1⁄2 inch) dice

Peter’s Yard Original Sourdough crispbread with a hole, to serve

 

Method

Mix the mayonnaise, yogurt and horseradish together in a large bowl. Add the lemon zest and a squeeze of the juice along with the chives and season to taste with salt and pepper.

Tip in the beetroot and apple and mix to completely coat until everything is a luminous pink. Refrigerate until ready to serve.

 

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