Pickled beetroot and beetroot salad
1 kilo red beets
600 ml white vinegar
150 g sugar
1/2 tbs caraway seeds
a few mustard seeds
Cook the beets with the skins on, in boiling water or bake in the oven, until al dente but not watery. Peel and cut into slices, about 1/2 cm thick. Commercially pickled beets are usually cut into waffled slices, but if you don't have a waffle slicer just cut them with a knife.
Layer into a sterilised jar and sprinkle caraway seeds between the layers.
Heat the sugar in the vinegar until melted, bring to the boil and pour over the beet slices. Sprinkle some mustard seeds on top and close the jars.
Allow to ripen for at least a couple of weeks. Should keep for several months if kept cool.
2 green apples, peeled, cored and diced (1-2 cm)
250 g pickled red beets, diced (1-2 cm)
250 ml whipping cream
Pat the beet slices dry before dicing. Whip the cream to soft peaks and add the apple and beets. Chill.
Best if made a few hours before serving. Great with smoked meats, e.g. hangikjöt.
Here is another variety