I made my first trip to IKEA the other day and was inspired not only by all their stuff but their food section! Along with watching drama murder mystery shows that celebrate the majestic and mysterious beauty of places like Sweden, Norway & Finland.
This was also my first time pickling beetroot. At IKEA I picked up some frozen röstis, their mustard & dill condiment and some apple wine vinegar with lingonberry. To save time grab these from your closest IKEA. But for those who aren’t near one I am putting directions for how to make your own. This goes perfect with your favourite rainy day drink curled up watching Fortitude.
- 4-6 vegan sausages
- 1 beetroot
- large handful of fresh dill
- 2 tablespoons dried dill/dillweed
- 4 small or 2 large floury potatoes
- dijon mustard
- agave/maple syrup/honey
- spinach, rocket, watercress salad
- cucumber washed & sliced into thin rounds
- handful of radishes, cleaned and trimmed up and cut into quarters
- 1/2 c pine nuts
- 2 carrots, peeled
- apple wine vinegar with lingonberry
- red wine vinegar
- white vinegar
- black peppercorns
- 1 bay leaf
- dried turmeric powder
- chopped fresh chives (optional)
- extra virgin olive oil
- 2-3 tbsps sunflower oil
- 2-3 tbsps vegan margarine/butter
- salt & pepper
- Make your mustard & dill sauce first to get it out of the way. Get a small mixing bowl out and a whisk. Take two large glugs of your oil, add in 2-4 tablespoons of mustard (I use dijon for this) 1 tablespoon of agave or honey, dried dill, 1 tablespoon red wine vinegar, 1 tsp turmeric powder and mix until thoroughly incorporated. This is a lot of experimentation with taste. You want a slightly sweet yet savoury flavour to come through. Once to your liking set aside in the fridge to set.
- Pickling is so easy and it really elevates the veggies that you use! I chose beetroot because of the colour it really pops the dish with colour. To save time you can buy pre-cooked whole beets from local supermarkets or scrub, cook in boiling water, and peel yourself. Either works! Once cooled down and sliced into 1/4 inch rounds set aside in a medium mixing bowl. Next combine white vinegar and 1/8 c agave/sugar/maple syrup in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and the bay leaf. Then pour vinegar mixture over beets; cover and chill. Before serving discard the bay leaf.
- Whilst those two are chilling together in the fridge, get your oven cranked up to 200˚C/400˚F, and get a roasting tray foiled up and pop your sausages in (don’t forget to oil them up beforehand). Once the oven is ready get those cooked according to the packages. Normally takes about 20 minutes.
- Now for the sake of time get to the store for a premade frozen rösti. But here is how you make your own: peel and grate the potatoes coarsely into a clean tea towel. Then fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potatoes with black pepper, salt, dill and/or chopped chives, then divide into four equal portions is using a metal chef’s ring. Otherwise make into 4 round patties with your hands. Heat a large frying pan over a medium heat and add two tablespoons of the vegan butter and sunflower oil. If using a metal chef’s ring: Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. If using your hands, use a spatula to carefully move your potato cakes to the frying pan. Fry the rösti for 3-4 minutes on both sides (or until golden-brown all over and tender all the way through) adding more oil or butter if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.
- The main dish components are all sorted! Next and final step is the salad. Take a small frying pan out and get to medium high, pop in the pine nuts and toast for 4-5 minutes. Set aside. Get a large mixing bowl, put in your greens, cucumber, radishes, toasted pine nuts, grated carrots and mix it all together. For the salad dressing: 1/2 c of olive oil, 1/4 c of apple vinegar with lingonberry, salt & pepper to taste. Add a tiny bit of sweetness with the agave, maple syrup or honey if you want some more sweet in it. Make sure its blended well with a whisk. Dress the salad right before serving.
- Plate up & enjoy!