The beetroot salad (Rödbetssallad) has a long tradition on the Scandinavian Christmas table. We have a lot of different small dishes on our Christmas table and the beetroot salad is just one of them. This salad is delicious to serve to meatballs and that is exactly what I did with this toast – a meatball and beetroot salad toast. So easy to prepare, especially if you have some leftover meatballs at home. The meatballs can even be served cold on this toast. I would call it a perfect quick lunch with a taste of Christmas.
Ingredients (4 pers.):
- You find my meatball recipe here
- 1 lb beetroots
- 1/2 cup creme fraiche
- 4 tbsp mayonnaise
- 1/2 tsp onion powder
- pinch of salt and fresh black pepper
- 4 slices of sourdough bread
- fresh thyme
- sesame seeds
Follow the meatball recipe here.
Peel and cut the beetroots in small cubes. Use a saucepan and boil the beets in salty water on low heat for approximately 25 minutes (depending on how small the cubes are) or until the beets are soft. Drain the water and mix the beets with creme fraiche and mayonnaise. Seasoning with onion powder, salt and fresh black pepper.
Slice and toast the bread. Cut the meatballs in half and add the beetroot salad on top. Finish with fresh thyme and sesame seeds.
My plate is from Danish “House Doctor”.