This dish is a must on most Scandi Christmas Smorgasbord tables. Mostly in Sweden, where it is absolutely essential. No beetroot salad = no Christmas.
It’s super easy to make it – have a go at home, but please do try to use a Scandinavian pickled beetroot for the best result. It just works better.
Recipe: Rödbetsallad Apple and Beetroot Salad
Author: Bronte Aurell
1 jar of pickled beetroot 300g (drained weight approx. 280g)
50g Crème fraiche
Squeeze of lemon juice
1 tbs chopped chives (optional)
Drain the beetroot well and cut into bitesized pieces. Peel and cut apple into similar sized pieces.
Mix the beetroot and apple in a bowl, add mayonnaise and crème fraiche and stir. You are looking for a good creamy consistency and a medium pink colour (if the beetroot is not drained properly, you will get a runny consistency).
Season to taste (add sugar if using a tart variety of pickled beetroot). Add more mayo and crème fraiche, if a creamier salad is desired.
The colour of the salad will go darker once it sets. Leave to set in the fridge for a few hours or even overnight. If it goes too dark, just add a bit more crème fraiche or mayonnaise just before serving. If using chives, add chopped on top before serving.
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Glögg is an essential part of Christmas all over Scandinavia. This is recipe was created by my sister-in-law Annika in her Gothenburg kitchen. It’s so very easy to make glögg at home – give it a go. You can reduce or increase the sugar to your liking – and do play around with adding and taking some spices away to make your own signature mulled wine.
Serve Nordic ‘Glögg’ mulled wine warm in smaller glasses with raisins and almonds.
Make your own ‘Glögg’ mulled wine at home
Recipe Type: Drink
Author: Bronte Aurell
1 bottle red wine (quality doesn’t matter)
1-2 sticks cinnamon
5g dried root ginger
5g dried Seville orange peel (or other orange if you can’t get Seville)
7 green cardamom pods
15-16 whole cloves
To serve: flaked almonds and raisins
Splash of either vodka, aquavit, rum or cognac (optional)
Pour the wine into a pan, add the spices and heat to around 80C/176F, stirring to dissolve the sugar.
Remove from the heat and leave to infuse for at least an hour.
Strain the mixture and return the mulled wine to the bottle – use a funnel to make life easier for yourself. The wine can be kept for around a week.
To serve, pour the wine into a saucepan and heat it.
Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture.
If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine.