Beetroot salad with cumin and feta
Rödbetssallad med fetaost och spiskummin
I am not really sure why, but Swedes seem to use beetroot far more than we do in the UK, so most cold buffets in Sweden include a beetroot salad. The reason may be that beetroot can be pickled and so in olden days it could be stored and provided a welcome vegetable during their long hard winters. Whatever the reason, beetroot is very popular in Sweden and so shredded raw beetroot is included with lettuce in many bags of prepared salad in supermarkets.
Although this recipe uses feta cheese, which isn’t Swedish, it is often used in salads in Sweden! Alternatively, you could substitute some Swedish goat's cheese. John Duxbury
• Try a double portion on toast for a light lunch.
• In the autumn try our recipe for rödbetssallad med äpple (beetroot and apple salad), which uses thinly sliced raw beets.
|125 g||(5 oz)||peeled raw beetroot (3 or 4 small roots)|
|1 tbsp||virgin olive oil|
|1 tsp||cumin seeds|
|1 tsp||sesame seeds|
|1||unwaxed lemon, zest and juice|
|salt and freshly ground black pepper|
|100 g||(4 oz)||feta cheese, crumbled into chunks|
|1 tbsp||freshly chopped herbs, such as mint, parsley or dill|
1. Peel the beetroots and finely grate in a food processor. (If you are grating them by hand take care as the juice can splash and stain clothing.)
2. Heat the butter and olive oil in a saucepan until the butter froths. Add the cumin and sesame seeds and cook gently for two minutes, stirring occasionally.
3. Add the grated beetroot and turn the heat to low. Continue heating for 2 or 3 minutes stirring thoroughly.
4. Now turn off the heat and add the lemon zest and juice and then season with salt and black pepper.
5. Stir in half of the feta cheese.
6. Transfer to a serving dish or place on top of some toast.
7. Top with the remaining cheese and sprinkle with the herbs. (This salad is best when still warm, but it doesn’t need to be hot.)
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