{"id":1716,"date":"2010-08-20T17:29:28","date_gmt":"2010-08-20T17:29:28","guid":{"rendered":"https:\/\/blogs.transparent.com\/swedish\/?p=1716"},"modified":"2010-08-20T17:29:28","modified_gmt":"2010-08-20T17:29:28","slug":"meatballs-and-beetroot-sallad-a-swedish-classic","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/swedish\/meatballs-and-beetroot-sallad-a-swedish-classic\/","title":{"rendered":"Meatballs and beetroot sallad: A Swedish classic"},"content":{"rendered":"

<\/a>As Marcus so rightfully pointed out here<\/a>, Swedes loves condiments in tubes. Anything you can put in a tube<\/a>\u00a0goes in a tube, basically. I<\/a> must admit, I can’t stand most of the tube stuff and if you come near me with a tube of Kalles kaviar, I might have to hit you hard. Even harder if you offer me this:<\/p>\n

\"\"<\/a><\/p>\n

Crayfish cheese. (crayfish = kr\u00e4fta cheese = ost<\/strong>) How weird is that? Honestly? I’m a huge seafood lover, but you have to draw the line somewhere, even as a Swede! \"\"<\/a><\/p>\n

Anyway. Moving quickly on to something much yummier and something I have craved for all week until I realized that is easy as pie to<\/a> make it yourself. I did it yesterday and I have had it three times already; with meatballs for dinner, on a roll\u00a0for breakfast and with some mackerel for lunch today. So what is this super food I’m talking about?\u00a0Beetroot salad\u00a0(r\u00f6dbetsallad<\/strong>)\u00a0of course!<\/p>\n

Anyone who has celebrated Christmas in Sweden probably had tonnes of this, since it works really well with our Christmas food. But beetroots works fantastically well with lots of things and I dare anyone who likes beetroots to try this recipe and have it with whatever food you might like. And please share if you discover a new taste sensation!<\/p>\n

Time: 15 min tops
\nServes: 6-8 portions<\/strong><\/a><\/p>\n

600 grams<\/strong> of pickled beetroots <\/a>
\n1 decilitre<\/strong> of mayonnaise
\n1 decilitre<\/strong> of creme fraiche
\n1 teaspoon<\/strong> of mustard
\n1 red onion
\n2 red apples
\nsalt, black pepper<\/p>\n

Mix mayo, creme fraiche, mustard, salt and pepper in a bowl. Chop the onion and the apples and add it to the mix. Chop the beetroots and add them as well. Stir until you get a lovely pinkish colour and leave it in the fridge for a bit before serving.<\/p>\n

\"\"<\/a>The beetroot salad itself might not be\u00a0Swedish at all, but\u00a0if you eat it together\u00a0 with meatballs on a piece of rye bread, you are most certainly chewing on a Swedish classic. Heavenly, I tell you!<\/p>\n

Happy eating!<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

As Marcus so rightfully pointed out here, Swedes loves condiments in tubes. Anything you can put in a tube\u00a0goes in a tube, basically. I must admit, I can’t stand most of the tube stuff and if you come near me with a tube of Kalles kaviar, I might have to hit you hard. Even harder…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":24,"featured_media":1721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[10805,10804],"class_list":["post-1716","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","tag-beetroot-salad","tag-rodbetsallad"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts\/1716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/comments?post=1716"}],"version-history":[{"count":11,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts\/1716\/revisions"}],"predecessor-version":[{"id":1730,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts\/1716\/revisions\/1730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/media\/1721"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/media?parent=1716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/categories?post=1716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/tags?post=1716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}