Scandinavian Pickled Beets Recipes

SWEDISH PICKLED BEETS

Steps:

• Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving. Serve with fried fish, hot and cold meats or on a smörgasbord.

SWEDISH PICKLED BEETS

Steps:

• Put everything except the vinegar into a medium pot and bring to a boil.
• Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
• Drain and cool slightly.
• When beets are still warm (but cooled enough to handle), peel and cut into quarters.
• Place in a quart jar or other container with a lid and pour the vinegar over the beets.
• Note: Use glass if possible--anything plastic and some ceramics will discolor.
• Cover the mixture and refrigerate for at least two days before serving.

SWEDISH PICKLED BEETS

Steps:

• Combine vinegar, water, sugar, salt and pepper.
• Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
• Let stand at least 12 hours before serving.
• Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!

SWEDISH PICKLED BEET AND APPLE SALAD

Steps:

• Heat the oil in a large skillet over medium high heat.
• Add the onion and apples and saute for three to five minutes, until apples have softened.
• Transfer to a medium bowl and sprinkle with the lemon juice.
• Add the beets and capers and toss well.
• Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
• Season with salt and pepper to taste.
• Transfer to serving bowl or individual plates and garnish with the parsley and chives.
• Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
• Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.