Beet Salad - Two Versions (one spicy, one sweet)Beet Salad - Two Versions (one spicy, one sweet)
Beets have been gaining more recognition in recent years in Iceland. Most of us Icelanders remember the crinkly cut, pickled beets in sugar and vinegar only served on Christmas and special occasions. I remember the wonderful, deep red colour that was on my plate although I didn't like the taste of beets that much. Icelanders are also familiar with the classic beet salad served on rye bread, often with pickled herring and dill. In recent years I have started experimenting with beets. How can you not? When slicing through beetroots I often stare at the colours in amazement. They have this deep, deep, darkest purple-red colour imaginable. I am amazed that nature can produce such a colour. I feel like I have to honour this amazing beauty and create something out of it. I just hope Mother Nature is ok with my creation! Beets are packed with antioxidants and fibre so they are not only beautiful but healthy as well. Note that there are two versions of beet salad below. One is almost a classic, Icelandic beet salad (although there is no mayonnaise or cream in my version) and a spicier version which would go well with a selection of small courses/meals. Note that you will need at least 3 hours before you serve the salad unless you use Greek yoghurt or creme fraiche. Also note that you will need a fine mesh sieve.
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- Egg free
- Gluten free
- Nut free
This recipe is easy to make:
- Lactose (dairy) free
- Vegan
Beet Salad - Two Versions (one spicy, one sweet)
Ingredients
Spicy Beet Salad
- 400 grams (14 oz) beet (beetroot)
- 200 millilitres (7 fluid oz) yoghurt (or part low fat creme fraiche, without gelatin)
- Half a small garlic clove (optional if you don't like garlic)
- 2-3 tablespoons apple juice
- 1 teaspoon lemon juice
- ½ teaspoon salt (Himalaya or sea salt)
- A pinch ground paprika
- A pinch ground ginger (optional)
- A pinch of dill or thyme
Apple and Beet Salad
- 400 grams (14 oz) beet (beetroot)
- 200 millilitres (7 fluid oz) yoghurt (or part low fat creme fraiche, without gelatin)
- 1 apple (green, but sweet)
- 2-3 tablespoons apple juice
- 1 tablespoon agave nectar
- 1 teaspoon lemon juice
- ¼ teaspoon salt (Himalaya or sea salt)
Preparation
For the Spicy Beet Salad:
- Pour the 200 millilitres yoghurt into a fine mesh sieve covered with cheese cloth or clean dish towel. Allow to sit for at least 2 hours (or overnight).
- Wash the beet, cover it with aluminium foil and place on a oven proof baking dish.
- Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 1,5 hours (less if you are baking 2 smaller beets).
- Allow the beet to cool completely.
- Use a small knife to peel the beet (use gloves, otherwise people will think you have just killed someone!). Note that the beets will stain plastic and wood.
- Slice into bite sized pieces (I always cut beets on glass so that they won't stain my chopping board).
- Transfer beets to a medium glass bowl.
- Peel the garlic and chop very finely. You will only need half of the garlic clove.
- Combine the yoghurt (which should now be quite thick), ½ teaspoon salt, 2-3 tablespoons apple juice, 1 teaspoon lemon juice, garlic, a pinch ground paprika, a pinch of ground ginger and a pinch of dill or thyme.
- Add the beets to the yoghurt mixture and mix well. The longer the beets stay in the yoghurt sauce, the darker the colour!
For the Apple and Beet Salad:
- Pour the 200 millilitres yoghurt into a sieve covered with cheese cloth or clean dish towel. Allow to sit for at least 2 hours (or overnight).
- Wash the beet, cover it with aluminium foil and place on a oven proof baking dish.
- Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 1,5 hours (less if you are baking 2 smaller beets).
- Allow the beet to cool completely.
- Use a small knife to peel the beet (use gloves).
- Slice into bite sized pieces.
- Transfer beets to a medium glass bowl.
- Peel and core the apple and chop into bite sized pieces.
- Combine the yoghurt (which should now be quite thick), ¼ teaspoon salt, 2-3 tablespoons apple juice, 1 teaspoon lemon juice and 1 tablespoon agave nectar.
- Add the beets and apples to the yoghurt mixture and mix well. The longer the beets stay in the yoghurt sauce, the darker the colour!
Tips
- You can use low fat creme fraiche, (without gelatin) instead of the yoghurt.
- You can use Greek yoghurt instead of the regular yoghurt.
- If you are lactose intolerant, or vegan you can use soy yoghurt instead of the regular yoghurt.
- You can use acacia honey instead of the agave nectar.
- You can grate the apple instead of cutting it.
- You can use garlic powder instead of fresh garlic.
- For a spicier taste you can add orange and lemon rind to either type of salads.
- You can also try adding caraway seeds to the spicy version of the beet salad.
