Beetroot and apple salad
Rödbetssallad med äpple
Apples grow well in Sweden and so most Swedish gardens have one or two apples trees laden with fruit in the autumn. It is hard to beat the crunch and juiciness of a really fresh apple picked straight from a tree, but sometimes it is worth making the effort to pair them up with other foods. There's such a wide choice including blackberries, nuts, celery, crab and pork as well as a range of spices.
Here I have paired the apples with beetroot, a staple food in Sweden and plentiful in the autumn. Add a little crème fraîche and some horseradish to create a delightful autumnal salad. Rather than use cooked beetroot I recommend peeling the bulbs and slicing them thinly to create a fantastic crunchy and crisp salad.
If possible add some chervil to the salad. It has delicate leaves and a subtle aniseed-like flavour, without being overwhelming. If you can't find any chervil, I suggest using parsley, preferably with a little tarragon, instead. John Duxbury
• If possibly choose two or three different varieties of beetroot to give an attractive colour contrast.
• Any good quality eating apple can be used, including windfalls. Nice nutty russets work well.
• If you can’t find any fresh horseradish add two teaspoons of hot horseradish sauce to the crème fraîche instead.
• For a light lunch serve the salad with a nice wedge of cheese, a little crab or some cold chicken.
|2 or 3||medium sized beetroot bulbs|
|1 tbsp||apple cider vinegar|
|1½ tbsp||walnut oil|
|¼ tsp||sea salt|
|freshly ground black pepper|
|2||medium sized apples|
|1 tbsp||roughly chopped chervil|
|2 tbsp||walnut pieces|
|2 tbsp||crème fraîche|
|2 tsp||freshly grated horseradish|
|2||small sprigs of chervil|
1. Peel the beetroots, cut them into thin slices and then cut into bite sized pieces.
2. Whisk the vinegar, oil, sea salt and pepper together. Pour over the beetroot slices and mix thoroughly.
3. Core the apples and cut into bite sized pieces to match the beetroot slices.
4. Add the apple pieces, the chopped chervil and walnut pieces to the beetroot. Lightly toss. Taste and add more salt or pepper if required.
5. Divide between two plates and top each serving with a tablespoon of crème fraîche, some grated horseradish and a small sprig of chervil.
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