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February 21, 2013

Scandi Kitchen's Apple & Beetroot Salad

Beetroot salad-0041

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.

Pink The perfect 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.

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