Beetroot salad is often served as a side dish, especially on smörgåsbord. These are the proportions I’d use when having it on a smörgåsbord for six people, but feel to adapt it however you like based on jar sizes, etc:

300 gr (10,5 oz) pickled beetroot
0,5 dl (0,2 cups) pickled cucumber
1 apple
0,5 onion, preferably red, finely chopped
150 ml (0,6 cups) cream or crème fraîche
1-3 tbsp brine from the pickled beetroot
salt, pepper, parsley

  1. Chop the beetroots, cucumber, apple, and onion finely and place them in a bowl.
  2. Whip the cream until it is thick. Add the cream to the bowl of vegetables together with a little bit of the beetroot brine.
  3. Stir with a spoon until the mix is even.
  4. Add salt and pepper to taste. Top it off with parsley.

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