Scandinavian Golden Beet & Potato Salad with Juniper French dressing

For those who’re craving one thing vibrant, wholesome, and filled with daring Nordic-inspired taste, this Scandinavian Golden Beet and Potato Salad is your subsequent go-to. Earthy golden beets and tender potatoes are tossed with a aromatic mixture of caraway, celery, and anise seeds, plus juniper berries for a definite natural twist. Crimson onions, capers, and a tangy crimson wine and olive oil French dressing convey brightness and steadiness. This easy-to-make salad is ideal for mild lunches, summer time gatherings, potlucks, or as a singular facet dish year-round.

For those who observe me, you realize that I’m an enormous fan of Scandinavian foodways. My husband Peter is Swedish, and I’ve spent a lot of time in Scandinavia, studying a lot concerning the meals tradition and traditions. I’ve spoken and written concerning the Nordic food plan, and have dozens of recipes on the topic. This summer time, I hosted a Swedish Midsummer celebration at my home, and created this yummy, flavorful recipe with a number of the taste profiles of Sweden–potatoes, beets, onions, and forest spices are mainstays of the normal food plan. I like to gather spices, and had all of those in my pantry. They don’t seem to be the most typical spices in mainstream markets, however you’ll be able to simply discover them on-line, they usually final a very long time.

This beet potato salad is filled with diet, together with fiber, nutritional vitamins, minerals, and wholesome fat. You possibly can cook dinner it up rapidly–get the potatoes and beets to boiling (don’t peel them to lock in additional diet!), then prep the remainder of the salad substances whereas they’re cooking. The French dressing comes collectively so rapidly, and it affords a aromatic, flavorful mild addition. Plus, this recipe shops nicely within the fridge for a number of days, because the flavors meld collectively.

Description

Uncover a lightweight, wholesome Scandinavian beet and potato salad with caraway, juniper, capers, and a crimson wine French dressing. Straightforward, flavorful, and ideal year-round!

Greens:

3 kilos small, thin-skinned yellow potatoes (i.e., Yukon gold), unpeeled
1 pound (about 4 medium) golden (yellow) beets
½ medium crimson onion, coarsely chopped
1 cup chopped recent parsley
¼ cup capers, rinsed, drained

Crimson Wine French dressing:

Scrub potatoes with a vegetable brush. Fill a big pot half full with water and convey to a boil. Add unpeeled potatoes, cowl, and boil about 20-25 minutes (relying on the dimensions of the potatoes), till simply tender when pierced with a fork, however agency (don’t overcook). Instantly drain water, and place potatoes in a colander. Rinse with cool water and let cool barely to deal with. Slice into circles and put aside.
In the meantime, trim the leaves (reserve for a smoothie) and scrub the beets with a vegetable brush. Fill a medium pot half full with water and convey to a boil. Add the unpeeled beets, cowl, and convey to a boil. Cook dinner for about 25-Half-hour (relying on the dimensions of the beets) till simply tender when pierced with a fork, however agency (don’t overcook). Instantly drain water, and place beets in a colander. Rinse with cool water and let cool barely to deal with. Slice into circles and put aside.
Whereas potatoes and beets are cooking, put together the remainder of the salad substances. In a big bowl, add chopped crimson onion, parsley, and capers.
In a small bowl, combine the crimson wine French dressing by including olive oil, vinegar, mustard, salt (elective), caraway seeds, celery seeds, juniper berries (use a mortar and pestle to crush them barely, or a rolling pin on a reducing board), anise seeds, and black pepper till easy.
Add the cooled, sliced potatoes and beets to the big bowl with onion combination. Gently combine, being cautious to not crush the potatoes and beets.
Pour the French dressing over the combination, and gently combine to distribute dressing.
Serve instantly. Could serve barely heat, room temperature, or chilled. Makes 12 (about 1 ¼ cups every) servings. Holds nicely saved in an hermetic container within the fridge for as much as 5 days.

Notes

I choose to go away the peels on the beets and potatoes, as they’re tender and supply extra diet. You possibly can select to peel them after they cook dinner, because the peels are simply eliminated when the greens are cooked.

Discover golden (yellow) beets at most well-stocked markets or farmers markets.

Prep Time: quarter-hour
Cook dinner Time: 35 minutes
Class: Entree
Delicacies: American

Vitamin

Serving Measurement: 1 serving
Energy: 152
Sugar: 3 g
Sodium: 352 mg
Fats: 6 g
Saturated Fats: 1 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 3 g

Prime 10 Plant-Based mostly Hearty Salads

For extra of my favourite hearty salads, try the next:

Mediterranean Potato Bean Olive Salad
Grilled Corn & Potato Salad with Crispy Sage
Lima Bean Salad with Sumac Spice
Pesto Fusilli Pasta Salad with Corn and Tomatoes
Provencal Bean Salad
Quinoa Apple Waldorf Salad
Sesame Noodle Salad with Peas
Vegetable Couscous Salad with Za’atar
French Inexperienced Lentils Salads with Cherry Tomatoes
Butternut Squash Salad with Kale and Barley

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