Another delicious Scandinavian recipe from Signe Johansen. For two or three people, simply reduce the pickle by a third or half. The pickled beets keep for a few days in the fridge, so making the full amount will give you pickles to have in sandwiches; they also pair well with goat’s cheese or smoked fish.
Ingredients
- For the pickle
- 150 g caster sugar
- 300 ml cider or white-wine vinegar
- 3 in medium-large raw beetroot about 300gtotal
- For the slaw dressing
- 1 small bunch fresh dill
- 1 tsp grainy mustard
- 1 tsp horseradish sauce
- 1 tsp clear honey
- Zest and juice of 1 small unwaxed lemon
- 3 tbsp neutral oil of choice
- salt and black pepper
- For the slaw :
- 300 g brussels sprouts
- 1 handful dried cherries or cranberries
- 1 handful smoked and roasted almonds lightly crushed
- 1 handful dried cherries or cranberries
- 1 handful smoked and roasted almonds lightly crushed
Servings:
Instructions
- Put the sugar and vinegar in a medium saucepan on a medium heat, and cook, swirl a little to help dissolve the sugar. As soon as you have a clear solution and all the sugar has melted, turn off the heat and leave to cool.
- Wash and peel the beetroot. Carefully slice them and place in the pickling solution - the thinner the slices, the faster the solution will penetrate, but if you prefer, simply cut them into eighths. Set aside while you prepare the sprout slaw.
- Mix all the slaw dressing ingredients in a bowl, or blitz in a small food processor, then taste for seasoning – raw sprouts are quite bland, so need a punchy dressing.
- Trim the sprouts, then slice as thinly as possible, then put in a large bowl. Tip in the dressing and toss until all the slivers of sprout are coated in dressing. Cover and leave for a few hours, so the flavour develops.
- To serve, evenly scatter the pickled beetroot over a platter, top with the slaw and garnish with the dried fruit and crushed, smoked almonds.
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