Today’s recipe takes us to Sweden for this month’s Eat the World Recipe Challenge!
I had briefly considered making Swedish food a few years ago for a Cook the Books Club post (I ended up making Croissants instead). The next obvious choice is Swedish Meatballs, but I just made those recently.
So, I went on the hunt for Swedish recipes. I found a few recurring ingredients in many of the dishes – seafood, goat cheese, potatoes, beets, and rhubarb – to name a few.
My interest was piqued as I came across the recipes with beets and rhubarb. It turns out that the weather in Sweden in not dissimilar to the northern US (a duh moment for me – look at a map! – Can you tell I’m not a social studies teacher?) so cold weather vegetables like beets and rhubarb are pretty popular!
Since I have rhubarb growing in my backyard, I strongly considered a rhubarb dessert or cocktail, but Hubs is out of town and I couldn’t justify dessert or cocktails for one – maybe later this summer!
So we’re back to beets. For someone who didn’t eat beets until a couple years ago, it is always surprising to me how much I actually do love beets! I’ve made several roasted beet salads (variations found here, here, and here) – and while the basis of this one is the same, there are key differences.
First, the beets are grated and sautéed rather than roasted. The feta is swapped with the more traditional goat cheese, and the seasonings are simplified (with amazing results!)
This definitely speeds up the beet salad process (roasting takes ages!) I also added a fried egg to the top to make this a main dish meal, but this salad works equally well as a side of a light main!
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Camilla: Fläderblomsglass (Elderflower Ice Cream) for Midsommar
Tara: Våfflor (Swedish Waffles)
Heather: Korngryn och rotsaker (Pearl Barley with Roasted Root Vegetables)
Juli: Färskpotatis - Swedish Dill Potatoes
Evelyne: Swedish Egg Coffee recipe
Loreto and Nicoletta: Smorgastarta - Swedish Sandwich Cake
Amy: Rödbetssallad med Getost (Grated Beetroot Salad with Goat Cheese)
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Grated Beetroot Salad with Goat Cheese (Rödbetssallad med Getost)
Adapted from Swedishfood.com
3 beets, peeled
1 teaspoon butter
1 teaspoon bacon drippings (or olive oil)
1 teaspoon sesame seeds
1 lemon, zested and juiced
Salt & pepper
4 ounces goat cheese
1 tablespoon fresh basil, minced
1 teaspoon fresh chives and rosemary, minced
Eggs, cooked over easy (optional)
Use a food processor to finely grate the beets.
Heat the butter and bacon grease in a large skillet over medium heat. Add the sesame seeds and lightly toast, about 1 minute.
Add the beets. Stir and reduce heat to medium low. Cook, stirring occasionally for 5 minutes or until heated through.
Stir in the lemon juice and zest and season with salt and pepper, cook for one more minute.
To serve, top with goat cheese and fresh herbs. To make a light main dish, also add a fried egg.