Winter 2021

Warm Winter Salad with Swedish Beetroot & Apple

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Bowl of Swedish warm winter salad


New Maldon Sea Salt Flakes packaging green SEA SALT FLAKES 125g

1kg fresh beetroot, medium size (mixed colours if possible)

75ml whole milk

200g chevre cheese, rind removed

3 very thinly sliced slices of dark rye bread

50g walnuts, toasted

250g kale

50ml apple cider vinegar

50ml water

25g caster sugar

1 tsp Maldon Salt


This recipe is warm and hearty – perfect for a cold, damp winter’s day! With the bulk of the recipe being made with beetroot, this dish is packed full of essential nutrients including magnesium, potassium and vitamin C. If you are interested in more salad-based recipes, check out our Great British Spring Salad and Caprese Salad recipe.

  1. Set the oven to 200°C / 400°F / Gas Mark 6
  2. Wash the beetroot. Cut a large piece of foil and place all but two of the beetroots on the foil, drizzle with a little olive oil, 2 tablespoons of water, salt and pepper and wrap the beetroot up into a parcel and place on a baking tray.
  3. Bake for 35 minutes in the centre of the oven. Open up the parcel and continue to bake for 25 minutes or until cooked through.
  4. In the meantime prepare the remaining beetroot, wash, peel and slice very finely, if you have a mandolin this will do the job perfectly. If you’re using different coloured beetroot you’ll have to pickle them separately as the colours will bleed.
  5. Mix the water, vinegar, sugar and Maldon Salt and stir until dissolved. Place the beets into a non reactive bowl and pour over the pickling solution. Leave to pickle for at least 25 minutes.
  6. Brush the rye bread with a little olive oil and roughly chop the walnuts, bake in the oven until crisp and the nuts golden, approximately 5 minutes.
  7. Wash and de-vein the kale, cut into approximately 4cm pieces. Have a pan of salted boiling water ready and blanch for 3 minutes, plunge into ice cold water. Drain and squeeze out any excess water, unfurl the leaves and place onto a piece of kitchen paper ready to sauté.
  8. In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
  9. Pour the milk into a saucepan, heat to boiling point and reduce the heat to low, crumble the chèvre into the pan and whisk vigorously.
  10. Spoon the chèvre cream onto the plate, cut the roasted beetroot into quarters or sixths, depending on the size. Arrange on top of the chèvre cream along with the kale and then the slices of pickled beetroot. Top with the rye crisps and roasted nuts, serve warm.
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