Rye, red onion, beetroot and blackcurrants

Rye, red onion, beetroot and blackcurrants

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

Rye, mostly known for its use in bread, beer and whisky, really is a grain with a lot of potential, and can be used in cooking as well. I use it in salads and soups, or simply boiled instead of rice to serve with a stew. It can be combined with most vegetables, and is a great match with beetroot (beet). This salad is really good with lamb, chicken or duck.

Ingredients

Quantity Ingredient
150g rye grains
2 red onions
1 teaspoon sugar
extra virgin olive oil
150g beetroot
100g blackcurrants, defrosted if frozen
2 tablespoons balsamic vinegar
sea salt
freshly ground black pepper
fresh dill, to serve

Method

  1. Preheat the oven to 180°C.
  2. Cook the rye grains in plenty of boiling water until tender but still firm (depending on the grain this can take anything from 20 minutes to 1 hour), then drain.
  3. While the rye grains are cooking, peel the red onions and cut them into wedges. Put them on a baking sheet lined with baking parchment, sprinkle with the sugar and some salt and pepper, and drizzle with a little olive oil. Roast for 10 minutes, then place in a big mixing bowl with the drained rye and leave to cool together.
  4. Peel the beetroot (beet) and, using a mandolin, cut into super thin slices. Add to the rye and onions with the blackcurrants, balsamic vinegar and 1 Tbsp olive oil. Now mix well and season to taste with salt and pepper, and maybe also a little more balsamic, if it needs more acidity. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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