Recipe
Scandinavian Pickled Beet Salad
Posted by : unknown
Preparation time : 0 Min
Cooking time : 0 Min
Level of difficulty :
Ingredients
0 servings
- Pickled Beets:
- 1 Kg (2 pounds) beets, trimmed and washed
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 cup vinegar
- 1/4 cup sugar
- 1 tablespoon cardamom seeds
- 1 tablespoon whole cloves
- 1/4 teaspoon salt
- 1 apple, peeled and chopped
- 1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
Preparation
- Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.
- Slice the beets into strips and place in a 1liter (1-quart) jar, along with the onion and garlic.
- In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved beet cooking liquid. Heat just enough to dissolve the sugar, while stirring.
- Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)
- In a large bowl, combine the pickled beets and apple
- In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate.
- Serve in a salad, chilled.
