Friday, 1 April 2011
Swedish beetroot salad
Our younger son was completely addicted to pickled beetroot (or 'dootloot', as he called them) as a baby, and would wolf them down like there was no tomorrow. This resulted in large pink stains on the towelling nappies (diapers) that I insisted on using (being too green to go the disposable nappy route). Too much information? Sorry. Some people have no class!
It would be logical to assume that I learnt how to make this salad from my (Swedish) mother in law, but I have a vague feeling that this was not the case. In fact, I think I remember encountering it at the Swedish stall of a world food fair thing.
Be that as it may, this is how you make it. As usual, I leave it to you to tweak the balance of the ingredients to your taste.
1 boiled beetroot per person, cubed - you can use pickled ones if you like, but I prefer them plain for this salad
Hard cheese, cubed - sharp Cheddar or feta will do
A little onion or chives (about a teaspoonful per person), finely chopped
Mayonnaise - I prefer the milder/non-tangy kind like Hellmans/Kraft
Mix together and serve, topped with a mashed hard-boiled egg.
As an alternative, you can use equal quantities of potato and beetroot. This is especially good if you are using pickled beetroot.
Oh... and dill is a Swedish staple, so, if you fancy adding a bit of that, it will never go amiss.