Beetroot and black currants is a match made in heaven, as this simple, late summer salad goes to prove.
I love all kinds of beetroot salad and thought I had tried them all, until I discovered this deep red combo of beets and berries. It is supposed to be particularly good with game, but I eat as an ordinary salad with salumior roast meat.
500 g beetroot
100 g black currants
1 tbsp sugar
1 tbsp apple vinegar
3 tbsp olive oil
Boil the beetroots in plenty of salted water, until tender when pierced with a sharp knife. It takes about 20 minutes depending on the size of the beets. You can also roast them in the oven in order to accentuate the taste, but that takes twice as long.
Sprinkle sugar over the black currants and mash them with a fork. You may have to adjust the amount of sugar depending on your taste and the sweetness of the berries.
Rinse the cooked beets in cold water, and rub off the skin.
Add vinegar and olive oil to the black currants.
Cut the still warm beets in cubes and mix them with the fruit dressing.
Leave the salad in the fridge to cool before serving.