Every smörgåsbord includes some healthy, earthy beets. This salad is a light and healthy alternative to the traditional, creamy rödbetssallad (beetroot salad). Serve over raw spinach for a refreshing salad, like the Swiss as a side to meatballs, or like a true Scandinavian with white fish.
You can use canned beets, vac-packed, or fresh. If you are using fresh beets, I boil the for 30 minutes, bring them into a bath of ice water, and peel with gloves. Make sure you let them cool before using in the recipe.
Ingredients:
- 6 cooked beets, roughly diced
- 4 spring onions, 4, chopped
- 1 Tbsp small capers
- ½ bunch dill, chopped
- 1-2 tbsp finely grated fresh horseradish, depending on taste
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil (I used dill infused)
- 2 hardboiled eggs. chopped
Directions
-
1. Toss everything together, except for a few sprigs of dill. Serve immediately with light salt, pepper, and the remaining sprigs of dill. (If you are preparing this before hand, toss with everything except for the eggs. Add the eggs just before you are ready to serve.
