So beetroot is in season? What to do with a bunch of muddy dark red vegetables?
We have made pickled beetroot, for use in salads, as sides for meat and on top of rye cracker with paté. Pick your own at a Pick your own farm or buy fresh ones at your local farmers marked.
Here’s our easy recipe for Pickled Beetroot:
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This weeks recipe brings back some childhood memories, from one of those many lakes and rivers you can find in Norway. I started fishing, and trout in particular, when I was still in primary (yes I was fishing on my own, no Health and Safety regulations where I grew up, luckily), it was really great when you were able to catch a few, and then get it served later the same day for supper. Today’s dish is inspired by one classic recipe from when I grew up.
The beetroot, which seems to have been in hiding for a while, is finally back in season and easy to get in the shops again.
Hope you will enjoy this recipe as much as we do, and please do feel free to comment with any questions or feedback you may have.
All the best and “God apetitt”
Scandinavian Dad
