Scandi Kitchen's Apple & Beetroot Salad
Ever wondered what makes our Beetroot & Apple salad so amazing?
The secret is in the beetroot, actually. We use Scandinavian pickled beets and these are a bit sweeter than the ones you can buy in the UK stores. We're happy to share the recipe - and also tell you how to sort it if you can only get hold of UK pickled beetroots.
"Just like at Scandi Kitchen" Apple & Beetroot Salad
Makes one nice large portion, enough for 4-5 people
- 1 jar of pickled beetroot from Beauvais (buy them here), drained (or two jars from Felix (buy here) as they are smaller). Cut into 1 cm pieces. Make sure the beetroot is well drained.
- 2 Granny Smith apples, cut into 1 cm pieces (peeling optional - we don't).
- A good quality mayonnaise - we like Scandinavian mayonnaise, but you can use a full fat good quality mayonnaise that you like.
- Creme fraiche
- Salt, pepper, squeeze of lemon juice
Mix the beetroot and apple pieces, then add 2 tablespoons of mayonnaise and 2 tablespoons of creme fraiche. Stir. You are looking for a good creamy consistency without being too fatty. Add more mayo and creme fraiche as required, little by little.
Once you get to the preferred consistency, check the colour - you are looking for a good light pink colour (see below). Don't worry - it will go darker once it sets as the beet will continue to colour.
Add seasoning to taste - the lemon juice is very important. If you fancy, add a dash of balsamic vinegar too.
Leave to set in the fridge for a few hours. If it goes too dark, just add a bit more creme fraiche or mayonnaise before serving.
Perfect as a side salad on the smorgasbord or on a meatball sandwich.
If you are using UK or Eastern European pickled beets, these are more sour. Add a spoonful or two of icing sugar to the beetroots after draining and leave for a few minutes - this will sweeten them a bit. Add more sugar to taste if necessary.