Wednesday, 24 June 2009
Recipe - Meatball and Beetroot Salad Sandwiches
Now that we got something that resembles summer even here in the UK it can be a bit too hot to cook in the evenings.
My answer to that is quite often to go for a Scandinavian style open sandwich of some kind. As those go, meatball and beetroot-salad ones are quite high up there when it comes to being classic.
I can honestly not say if it was us Swedes or the Danes that invented this one, the only thing I can say though is that since there's no gjetost involved - the Norwegians had nothing to do with it. :)
You could go the whole way and roast your own beets as well as make your own meatballs but it is summer - give yourself some time off and use some pre-made stuff for once.
If you can find Scan's pre-made meatballs in your shop, they're the ones to go for. They are the classic ones, the ones that all Swedes now exactly how they taste. The quick tip is to fry them quickly so that they get a little bit of extra texture. That actually gives them quite a bit of extra flavour.
The beetroot salad works really well as a side salad for when you have grilled or fried meats as well.
Enough chatting, let's have a look at the recipe...
Ingredients (makes enough beetroot salad for 2 - 4 sandwiches)
4 tbsp mayonnaise
2 tbsp creme fraiche
5 - 6 pickled baby beetroots - finely diced
1 red apple - halved, cored and finely diced
Lemon juice (if needed)
Meatballs, fried and halved.
Thoroughly mix the mayonnaise, creme fraiche, beetroot and apple together. Season well and give it a taste, if you think it's too sweet - add some lemon juice.
Put the bowl with the beetroot salad in the fridge for as long as you can, at least an hour, to let the flavours mix.
To assemble the sandwiches remove the beetroot salad from the fridge and let it come to room temperature. Put some beetroot salad on a slice of bread, top with meatballs.