Finnish beetroot salad recipe
- Cuisine: Finnish
- Serves 4–6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Creamy with a little horseradish bite, this incredibly bright salad is delicious with cold meats and fish — so is perfect to have with leftovers.
Ingredients8 beetroot, freshly cooked, peeled
1 tsp coarse sea salt
1 tbsp grated fresh horseradish or prepared horseradish (not creamed)
1 cup sour cream
1 tbsp grated orange rind
2 tbsp snipped dill
PreparationCut the beetroot into thin strips. Combine the remaining ingredients, except the dill, and toss with the beetroot. Cover and chill for at least 1–2 hours to allow the flavours to blend. Just before serving, top with the dill.
TIP: To cook beetroot, first cut the tops off, leaving a little stem. Boil in enough salted water to cover for 30–40 minutes. To bake, wrap in foil and cook in a 180°C oven for 1–1½ hours. Skins will slip off when cooked.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Finnish beetroot salad recipe then browse more Finnish recipes, salad recipes, side dish recipes, christmas recipes, margaret fulton christmas recipes, cold seafood christmas lunch recipes, easy recipes, prepare ingredients in advance recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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