culinary review

Creamy Red Beet Salad (Rödbetssallad)

Last Modified: 04/13/16
First Published: 10/22/07
Views: 12146
Views: 12146
Red beet salad is a traditional dish around Christmas in Sweden and northern Europe. Itred_beet_salad goes great with meatballs, ham or turkey and is always a staple on the julbord (or smorgasbord around christmas).

Red beet salad is actually ridiculously easy to make and you can mix some together in just a few minutes. We usually use canned red beets because it’s tradition and it’s easy. You don’t really have to bother peeling and cooking your own beets, canned ones work fine. White onion and apple provides some good crunch to go with the sweet beets and sour cream and mayonnaise make it nice and creamy. Try this on a sandwich with some Swedish meatballs, it’s a little different, very tasty and makes great picnic food.

4 servings (side dish)
  • 2 cups of canned red beats, chopped
  • ½ white onion, chopped
  • ½ apple (crisp like granny smith), chopped
  • 1 teaspoon Dijon mustard
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • Salt and pepper


Mix all the ingredients together. Adjust the sour cream/mayonnaise content to your taste and add some salt and pepper. Preferably let rest in the fridge for a few minutes before serving.

Creamy Red Beet Salad

Last Modified: 12/28/12
First Published: 12/26/12
Views: 466
Views: 466


This red beet salad is very nice to have with Swedish meatballs, either on a sandwich or as part of a Christmas dinner. It's really easy to make, and since it's made with canned beets, there isn't any cooking involved here, just assembling.


  • 2 cans of canned beets
  • 1 white onion
  • 1 green apple
  • 1 large pickle
  • 3 tbsp mayonnaise
  • 1 tbp dijon mustard
  • 1/2 cup sour cream
  • salt and pepper
Drain and rinse the beets, and then dice them up. Also finely dice up the onion, the apple and the pickle. In a large bowl, make the dressing first by combining mayonnaise, mustard, sour cream and salt and pepper to taste. Add the diced beets, onion, apple and pickle. Mix well, taste and perhaps add a bit more salt if needed. Otherwise, let rest in the fridge for a few hours ideally before serving.

Salad Nicoise with Potatoes, Tuna, Eggs & Green Beans

Last Modified: 09/04/10
First Published: 05/12/10
Views: 868
Views: 868
salad nicoise
This is such a classic salad which is perfect to serve as a main meal. The main components to this dish are canned tuna, green beans, anchovies and hard boiled eggs, however we have added some boiled potatoes to make it a bit more hearty and filling. Along with this you want a nice, flavorful vinaigrette and perhaps a nice bed of lettuce.

When it comes to anchovies, it's a tricky question – it's certainly not everybody's favorite food, but if you have picky eaters, then you can always serve it on the side and have those who like it add it to their salad. Anchovies does give this French salad a great body and intensive flavor, so it's really not a step that ideally should be skipped! When it comes to the tuna, this is the time to bring out the good stuff. You don't have to buy very expensive tuna, but if you happen to have some nice oil packed cans on hand, then this dish would be perfect for it.

You can either serve this salad slightly warm, at room temperature or cold. If there are any leftovers, then it would also be delicious to place this salad inside a nice baguette for lunch.

4-6 servings

  • 3 lbs potatoes, peeled
  • 2 cans of tuna
  • good quality anchovies
  • 1 red onion
  • tomatoes
  • green beens
  • 6 eggs
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 2 tbsps fresh dill, chopped
  • salt and pepper
  • 1 anchovy filet (optional), minced

Whisk all the ingredients for the dressing together. To add a minced or smashed anchovy filet will give the dressing additional body and flavor, however if everybody in your family aren't into anchovies, then you can skip this step (or add it! This might be the ideal way to introduce it!)

Hardboil the eggs. Boil the potatoes until they are just soft. Cook the beans so they are cooked, but still have a bit of a bite. Slice the red onions, chop the tomatoes. When the potatoes and the eggs have cooled somewhat, cut the potatoes in smaller pieces, peel the eggs and quarter the eggs as well. Drain the tuna and the anchovies.

Assemble the salad: On a bit plate place potatoes, green beans, onion, tomatoes, broken up tuna, anchovies and eggs. Distribute the dressing over salad. Serve with some crusty bread.

Warm Lentil, Beet & Carrot Salad with Feta

Last Modified: 09/01/10
First Published: 05/06/10
Views: 791
Views: 791
lentil salad

This is a great vegetarian meal to make which features lots of flavor and nice vegetables. Of course you could vary this dish endlessly and use different kinds of vegetables or legumes, however the most important point is to soak the lentils as soon as they are done cooking in a nice vinaigrette. This will help flavor the entire salad and give it more depth. Feta is of course really nice to use here, it shows a good contrast against the sweet root fruits, however any salty, complex cheese would do such as goat cheese or blue cheese.

4-6 servings


  • 2 onions
  • 5 beets
  • 5 carrots
  • olive oil
  • salt and pepper
  • 1 ½ cups of lentils (brown or lentils de puy)
  • 2 tbsps grainy mustard
  • 3 tbsps balsamic vinegar
  • 1 tbsps mixed dried herbs
  • salt and pepper
  • 3 tbsps oil
  • 1 package of feta, cut up in cubes
  • some fresh herbs, chopped up


Put the oven on 400 degrees. Peel and slice the onions, beets and carrots and distribute on a baking sheet covered with parchment paper. Drizzle with olive oil and add some salt and pepper. Roast in the oven until soft and browned, about 30-40 minutes.

Meanwhile, put the lentils (make sure to look through them and rinse them well) with about 6 cups of water in a pot along with some salt and bring to a boil. Lower the temperature and let cook until they are soft but not falling apart, about 20-30 minutes.

Make the dressing a big bowl: whisk together mustard, vinegar, herbs, salt and pepper and oil.

As soon as the lentils are done cooking, drain them and add the lentils to the vinaigrette. Stir and cover with some foil. Let soak for about 10 minutes or until the vegetables are done. Then add the warm vegetables to the lentils, mix and top with the feta and the fresh herbs.

Serve immediately, or serve when cold. This is excellent to serve as is, however you could always top this dish with some crunchy bacon, or serve it alongside a piece of chicken or pork.

Couscous with Sweet Potatoes, String Beans & Tomatoes

Last Modified: 05/15/10
First Published: 05/12/10
Views: 508
Views: 508

This is a wonderful and simple-to-make summer side dish which features lots of flavor. It would be perfect next to a grilled or smoked piece of meat, chicken or fish for example. Of course you could easily vary the ingredients depending on what you have on hand, however the sweet potatoes really add a nice touch.

4-6 servings


  • 2 cups of couscous
  • olive oil
  • 2 large sweet potatoes, peeled and cut in small pieces
  • 1 onion, peeled and sliced
  • fresh string beans
  • flavorful tomatoes
  • fresh herbs (basil, thyme and parsley works well)
  • 1 lemon


Start with putting the oven at 400 degrees. Spread the cut up sweet potatoes out on a sheet pan, add the sliced onion and apply a generous amount of olive oil on the pan. Season with salt and pepper. Bake in the oven until the sweet potatoes are soft, about 30-40 minutes.

Heat up 2 cups of water. Put the couscous in a large serving bowl and pour the water over it, cover with foil or plastic wrap and let expand for 10 minutes or so. Cook the string beans in some boiling water. Cut up the tomatoes, chop the herbs up. Combine the sweet potatoes and onion along with the couscous, the green beans, the tomatoes and the herbs. Zest and juice the lemon and add that as well. Mix well and taste with salt and pepper.

Traditional Greek Salad with Olives, Feta, Tomatoes & Red Onion

Last Modified: 05/12/10
First Published: 05/12/10
Views: 657
Views: 657

Nothing beats a classic Greek salad with flavorful black olives, big chunks of Feta cheese along with lettuce, tomatoes and red onion. It's perfect for the summer when the tomatoes are in season, however this dish really works anytime of the year (you could always skip the fresh tomatoes or use sundried tomatoes instead).  

When it comes to the dressing, we prefer a simple and light one made with lemon juice, however you could of course use a vinegar based one as well.


  • 6 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt plus more to taste
  • 1 cup extra-virgin olive oil, preferably Greek
  • 2 teaspoons minced fresh oregano
  • Freshly ground black pepper
  • 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
  • 6 ounces calamata olives, about 1 cup
  • 1/2 pound Feta cheese, crumbled
  • 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
  • 12 ounces vine-ripened cherry tomatoes, halved
  • 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
  • 1 green pepper, trimmed, seeded, and diced


In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Avocado Persimmon Salad

Last Modified: 12/01/08
First Published: 12/01/08
Views: 786
Views: 786
persimmon salad
click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 4
Total Cost: $3.54
Cost Per Serving: $0.88
Total Calories: 860
Calories/Serving: 215
Avocados, Hass (1 medium) * 170.00 Grams $1.00 284
Persimmon (1 medium) * 113.00 Grams $0.78 81
Sunflower Seeds, Hulled 3 Tablespoons 28.41 Grams $0.09 188
Lettuce, Iceberg * 4.00 Ounces $0.39 12
Salt, Kosher 1/2 Teaspoon 2.40 Grams $0.01 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Mustard, Stone Ground 2 Tablespoons 30.00 Grams $0.16 30
Olive Oil, Extra Virgin 2 Tablespoons 27.00 Grams $0.40 239
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Lemon juice, fresh 1 Tablespoon 0.50 Ounce $0.17 4

Avocado Persimmon Salad is easy to make and quite tasty.


Take 1 ripe Persimmon peel and cube.
Take 1 ripe avocado peel and slice (add lemon juice if you like)
Sunflower seeds to taste.

Lettuce can be either Romain, Radicchio or Iceberg, wash and dry thoroughly.
The dressing is left to your imagination and taste.

I recommend some extra virgin olive oil, balsamic vinegar, mustard of your choice (I like spicy brown), sea salt, fresh ground pepper, juice of 1 lemon, fresh basil, tarragon, and oregano.

Combine these ingredients and you will have a fresh, healthy salad, a perfect compliment to any dish.

Recipe Contributed By CorvallisTidBits

Shredded Cabbage Salad (Pizza Salad)

Last Modified: 11/26/08
First Published: 10/21/07
Views: 7156
Views: 7156
click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 10
Total Cost: $1.88
Cost Per Serving: $0.19
Total Calories: 1,185
Calories/Serving: 118
Cabbage, Shredded (1 head) * 1.00 Pound $0.70 110
Carrots * 0.50 Pound $0.25 92
Vegetable Oil 7 Tablespoons 98.00 Grams $0.22 840
Vinegar, White Wine 3 Tablespoons 45.00 Grams $0.32 0
Vinegar, Red Wine 1 Tablespoon 15.00 Grams $0.09 2
Garlic 3 Teaspoons 8.50 Grams $0.04 13
Mustard, Dijon 1 Tablespoon 15.00 Grams $0.14 15
Sugar, White Granulated 2 Tablespoons 25.00 Grams $0.03 97
Salt, Table 1 Tablespoon 18.00 Grams $0.03 0
Black Pepper, Ground 1 Tablespoon 6.40 Grams $0.06 16

In Sweden, almost any pizzeria you come across will serve a simple cabbage salad to go along withcabbage_salad your pizza. The cabbage salad basically consists of shredded cabbage, and a vinaigrette with white wine vinegar, oil, salt, sugar and lots of black pepper. It has a strong vinegar taste, is quite oily and is quite good in its simplicity, perfect to make at home.

Cabbage is cheap, crunchy and stays for a few days in the fridge, so we like to make a big batch just to have around. Believe it or not, it goes very well on the side with some pizza! Sometimes we add a few carrots for color and taste, as well as some garlic and mustard - however if you’re a traditionalist you might want to take a pass on those ingredients…


  • 1 small head of cabbage, shredded
  • 4 carrots, peeled and grated

Vinaigrette (approximate measurements):

  • 7 tablespoons vegetable oil (not olive oil)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon red wine vinegar
  • 3 garlic cloves, pressed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon black pepper



Whisk together the vinaigrette. Mix well with the cabbage and carrots. Done!

Store in an air-tight container.

Carrot & Avocado Salad

Last Modified: 11/03/08
First Published: 04/09/07
Views: 3366
Views: 3366

This is a very tasty salad. The recipe was inspired by one Clotilde posted on her blog, however we have tinkered with it a little to suit our taste.

It might be difficult to understand before you taste it how interesting and different this salad is. The creamy avocado really does miracles - it transforms ordinary carrots into something truly delicious.

Servings: 4 (if served to hungry people as a side dish)


  • 2 small ripe avocados
  • The juice of a lemon or an orange
  • A dash of balsamic vinegar
  • 6 medium carrots, peeled and grated
  • 3 stalks of celery, chopped
  • Cilantro or other herbs
  • 4 small green onions, chopped
  • Toasted seeds -- sunflower, sesame, flax, or a mix thereof
  • Fine sea salt, freshly ground pepper
  • Tabasco sauce

Combine the avocado, lemon juice, and balsamic vinegar in a medium salad bowl, and mash the avocado roughly with a fork. Sprinkle with salt, pepper, and Tabasco sauce. Fold in the carrots and celery, and stir until well combined. Cover and refrigerate for half an hour or up to a day. Toss again before serving, adjust the seasoning, and sprinkle with liberal amounts of toasted seeds.

Diced chicken or tofu could also be added to this salad for a simple and fulfilling meal.

Classic Caesar Salad

Last Modified: 10/28/07
First Published: 10/28/07
Views: 2060
Views: 2060
A really good Caesar salad looks and taste very impressive, yet it’s quite easy to pullcaesar_salad together. It’s perfect to serve at an event, or simply for lunch and feels a little more special than a regular salad. The secret is to make a really nice dressing and to coat the salad well.

Caesar salad is usually made with Romaine salad, however you could use a combination of various green leaves. Traditionally a Caesar salad only includes greens, dressing, croutons and cheese, however if you want to make more of a meal out of it, then add some sautéed chicken or shrimp.

4 servings (as a side salad)
  • 1 batch of homemade Caesar dressing
  • Romaine lettuce, or a combination of different kinds of lettuce
  • Garlic croutons (homemade)
  • Shaved Parmesan Cheese
Assemble and serve right away. Coat the lettuce well with the dressing and add the croutons and the shaved Parmesan cheese on top.