Red beetroot dip with crispy flat bread

This beetroot salad is a Swedish favourite to have on sandwiches or on a smorgasbord! It pairs well with pork products such as ham or with meatballs. In this recipe you have it on its own with some crispy flat bread for a Scandinavian take on tacos.

Dried flat bread
Beetroot salad

Ingredients 4 servings

Beetroot salad
400 g (14.11 oz) pickled beetroots
50 g (1.76 oz) pickled onions
100 g (3.53 oz) pickled apples
200 g (7.05 oz) red mayonnaise
200 g (7.05 oz) heavy cream

Dried flat bread
150 g (5.29 oz) rye flour
250 g (8.82 oz) wheat flour
12 g (0.42 oz) fresh yeast
250 g (8.82 oz) water
4 g (0.14 oz) sugar
5 g (0.18 oz) salt

Pickled beetroots
400 g (14.11 oz) beetroots
50 g (1.76 oz) onions
100 g (3.53 oz) apples
60 g (2.12 oz) apple cider vinegar
120 g (4.23 oz) sugar

Red mayonnaise
10 g (0.35 oz) pasteurized egg yolk
12 g (0.42 oz) pickling liquid
1 g (0.04 oz) mustard powder
1 g (0.04 oz) salt
0,5 g (0.18 oz) white pepper
1 g (0.04 oz) mustard powder
80 g (2.82 oz) canola oil


Dried flat bread
Add the yeast to the water and stir.
Add all the other ingredients and knead for 5 minutes.
Let the dough rise for 1 hour.
Preheat an oven to 150° C (302 degrees Fahrenheit).
Roll the dough 1 mm thick and then roll it with a pastry docker. Cut the dough into 5 cm squares.
Let the dough rise for 15 minutes.
Heat a pan to high heat.
Fry the squares in a dry pan until they are browned on both sides.
Put the dough squares on a baking tray and bake in the oven for 10 minutes or until crisp.
Let the crisp bread cool on a wire rack.

Pickled beetroots
Peel and cut the beetroots into 7 mm squares.
Cut the onions and dice them fine.
Put the beetroots, onions, apple cider vinegar and sugar in a pot and bring to a boil over medium heat. Turn the heat down and simmer until the beetroots are almost soft.
Peel and cut the apples into 7 mm squares. Add the apples to the pot.
Simmer for 2 minutes, until the beetroots are soft. Set the pot aside to cool and then refrigerate it until it is cold.

Red mayonnaise
Mix all the ingredients except for the oil in a bowl.
Make sure the oil is around the same temperature as the egg mixture and start to drizzle it into the bowl in a slow stream while whisking constantly.
Whisk while adding the oil until all the oil is emulsified to a mayonnaise.

Beetroot salad
Strain the liquid off the pickled beetroots, onions and apples.
Whip the cream to stiff peaks and fold it into the mayonnaise. Add the pickles and fold carefully.

Plate the salad in long lines and stick some flat breads into the salad.