Serves: Makes ~6
Preparation and cooking time: ~10 minutes
Calories: ~66 calories per serving
Well folks, Christmas is almost upon us, and on behalf of my family, I’d like to take this opportunity to wish you all a fantastic Christmas and New Year. As per tradition, we’ll be having not one, but two “Christmas days” in our home this year. We’ll be celebrating Swedish Christmas on the 24th, and then English Christmas on the 25th, along with a rather delectable array of food and drink for each day’s main meal. We’ll be having people over to celebrate with us on both days. It’s a lot of work, cooking for seven people one day, and then eight the next but it’s Christmas after all, and for me that’s all about togetherness, friendship, and mutual celebration.
The 25th is going to be a traditional English lunch – roast turkey, roast potatoes, roasted parsnips, carrots, and sprouts, yorkshire puddings, sausages wrapped in bacon, gravy, cranberry sauce, and all topped off with a Yule Log and mince pies with brandy butter. The 24th is going to be a traditional Swedish Julbord (Christmas table) – gravlax, pickled herring, meatballs, sausages, boiled eggs, hard and soft bread, boiled potatoes, Jansson’s Temptation, kavring (a type of bread which I’ll post a recipe for one day soon), beetroot salad (the subject of today’s post), rice porridge, and all rounded off with gingerbread cookies and cake.
Phew – that’s quite a list. Add to that having to get the timing right and things are looking a bit hair-raising, so thank goodness for simple things, like the beetroot salad which takes mere minutes to throw together. You can make it the night before. No, scratch that, you should make it the night before, as the colours will infuse over night giving a much more aesthetically pleasing dish. Beetroot haters of the world – feel free to skip this. If you’re not a fan then this dish isn’t going to change your mind but if you are then this makes a wonderfully light, colourful, healthy and fresh addition to the traditionally starchy, carb-laden meal.
I’m starting to think I’m a bit beetroot-obsessed, I post it so darn much! Anyway though, I’ll leave you for now and will be back after Christmas with the best roast beef! Seriously – it rocks. I posted a roast beef recipe before but screw that, it’s garbage compared to this. Have a happy and a healthy one y’all!
Christmas Beetroot Salad
- ~3 large peeled and boiled Beetroot
- 1 Onion
- 1 Granny Smith Apple
- ~250g thick Yoghurt, or regular yoghurt, filtered in a coffee filter for an hour to remove excess liquid
- ~3tbsps Mayonnaise
- Salt and Pepper to taste
- Try to make this dish 24 hours in advance. Start off by dicing the beetroot into small cubes. Peel, core, and grate the apple, and then peel and finely chop the onion. Transfer to a large bowl and add in the yoghurt and mayonnaise.
- Mix the ingredients well and season to taste with salt and pepper. Transfer to a suitably sized bowl or container and store in the refrigerator. The next day, mix the contents of the bowl again to ensure even sauce and colour distribution and enjoy as a Christmas table accompaniment.