ish with a bowl of pickled beetroot and rye bread.
lices.
To boil fresh beetroot, the roots are placed in
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
llow to cool. Prepare the beetroot by trimming and washing the
Wash the beetroot well, and cook in boiling
Note: if you prefer sweet pickled beetroot, add 250g sugar to the
t, but since the original recipe called for a 6 pound
Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
Then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
Put into an attractive serving bowl and sprinkle with chopped dill.
Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.
Mix meat, mashed potato and egg yolks well, then gradually add cream.
Mix in beetroot, onion and capers.
Shape into 8 patties.
Saute in butter or oil until brown and cooked through.
Serve with potato chips, coleslaw and tomato and onion salad.
Lightly toast bread slices. Spread each slice with mustard and top with beetroot, then cheddar.
Toast under medium-low grill/broiler 2-3 minues until bubling. (Watch carefully).
For the pickled beans, place beans in medium
o taste.
Place the beetroot in a grilling or roasting
s browned.
Serve with pickled beetroot or red cabbage.
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
Pour into hot sterilized jars and seal when cold.
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
f the vegetables, except one beetroot, into strips.
Heat the
Peel the beetroot and chop into small chunks.
he leaves and stems of beetroot, leaving 2-3 cm stem
ith a little whipped cream (recipe follows) or cinnamon on top
Small, firm mushrooms are best for this recipe.
Wipe clean with damp cloth.
The stems should be cut off even with the top to make an attractive hors d'oeuvre.
Mix mushrooms well with cooking salt for 2 hours, then drain well.