Salads
Scandinavian-style beetroot and potato salad
A creamy, crunchy Nordic salad punctuated with apple, radishes and gherkins. This stands up well to being carted around for a picnic or packed lunch. For a light dinner, serve with boiled eggs, pickled herrings, dense, dark rye bread and a green salad.
Ingredients
- 450g beetroot, trimmed of leaves
- 400g new potatoes
- 1 mini cucumber (or ½ an ordinary one), diced
- 1 apple, cored and diced
- 2 bunched onions, finely sliced
- 2 large or 6 smaller gherkins, finely sliced or diced if large
- 1 bunch radishes, finely sliced (optional)
- 2 tbsp crème fraîche
- 2 tbsp yoghurt
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- salt and pepper
Method
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Step 1
Boil the beetroot until tender, about 30-45 minutes, depending on size. If they're really large, they can take up to an hour or so.
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Step 2
Drain and leave until cool enough to handle, then rub off the skins (they should come away easily).
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Step 3
Boil the potatoes for 12-15 minutes, until tender. Drain and leave to cool.
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Step 4
Chop the beetroot and potatoes into bite sized pieces. Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using.
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Step 5
Mix the crème fraîche, yoghurt, dill and parsley in a small bowl. Season. Gently mix into the veg.