Beetroot with Sprout and Cherry Slaw (6)

Another delicious Scandinavian recipe from Signe Johansen. For two 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.

Beetroot with Sprout and Cherry Slaw (6)
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Beetroot with Sprout and Cherry Slaw (6)
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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