Beetroots grow well in Sweden and so they are one of the country’s most popular vegetables. Although they are usually pickled or used in salads, they also make an excellent warm vegetable that goes well with fish, chicken or pork. John Duxbury
• Although you could use ready-cooked beetroot I usually find that they have been overcooked, so I think it is better to cook your own.
• If preferred, the beetroot can be cooked in lightly salted boiling water instead of being baked.
• If garnishing with chopped herbs, only add them just before serving because the herbs discolour quickly.
• Any leftovers can be served cold, even if they have a few wrinkles the flavour is still good.
|600 g||(1¼ lb)||beetroot|
|4 tbsp||(¼ cup)||water|
|4 tbsp||(¼ cup)||apple cider vinegar|
|4 tbsp||(¼ cup)||honey|
|salt and freshly ground black pepper|
|1 tbsp||finely chopped parsley or chives, optional|
1. Pre-heat an oven to 180°C (350°F, gas 4, fan 160°C).
2. Rinse and clean the beetroots, but leave whole. Add them to a roasting pan along with 3 or 4 tablespoons of water. Cover with aluminium foil and bake for 45-90 minutes (depending on their size) until the beetroots are soft, but still with some bite.
3. When cold enough to handle, peel and cut into small wedges.
4. Add the vinegar to a saucepan and bring to the boil.
5. Add the beetroot wedges and bring back to the boil. Simmer for a few minutes.
6. Add the honey and simmer for about 10 minutes, until all liquid has been boiled away.
7. Season to taste with salt and pepper.
8. Optional: garnish with chopped parsley or chives just before serving.
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