ish with a bowl of pickled beetroot and rye bread.
lices.
To boil fresh beetroot, the roots are placed in
lid. Pour in the pickled beets and juice. Add onions
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
his is one of those recipes you'll make a few
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).
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.
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
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.
Prepare potatoes to boil and boil them before you start your soup.
Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
Boil eggs into water about 7 minute.
Cut each egg into 12 peaces.
All cut ingredients put into pot and add a little bit of salt.
Mix everything and add buttermilk and then mix again.
And you can eat it.
This soup you also can eat fresh mashed potatoes.
Skanaus!
Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
Butter the bread on one side only. Cover the butter on one slice with the peanut butter and top with the sliced beetroot. Place the second slice of bread on top (buttered side down) and transfer the sandwich to the toaster. Close the lid and cook for 3 minutes until crisp and golden.