Scandinavian-style beetroot and potato salad
For a light supper, serve with boiled eggs, rye bread and a green salad. Or serve as part of a picnic.
Ingredients
- 1 bunch of beetroot, approx 450g (15oz), trimmed of leaves
- 400 g new potatoes
- 0.5 cucumber, diced
- 1 apple, cored and diced
- 2 spring onions, finely sliced
- 2 large gherkins, finely sliced or diced
- 1 bunch radishes, finely sliced (optional)
- 2 tbsp crème fraîche
- 2 tbsp yogurt
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
Details
- Cuisine: Scandinavian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Boil the beetroot until tender, approx 30-45 mins, depending on size. If they’re really large, they can take up to an hour or so.
- Drain and leave until cool enough to handle, then rub off the skins (they should come away easily). Boil the potatoes for 12-15 mins, until tender. Drain and leave to cool.
- 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.
- Mix the crème fraîche, yogurt, dill and parsley in a small bowl. Season with salt and pepper. Gently mix into the veg.
Recipe and image courtesy of Riverford
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