• 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

Method:

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.

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.

Ingredients:

• 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

• 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

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

Ingredients

• 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

Method:

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.

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

Ingredients:

• 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

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.

Ingredients:

• 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

Method:

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 is easy to make and quite tasty.

Method

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.

In Sweden, almost any pizzeria you come across will serve a simple cabbage salad to go along with 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…

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

Store in an air-tight container.

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)

Ingredients:

• 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

Method:
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.

• 1 batch of homemade Caesar dressing
• Romaine lettuce, or a combination of different kinds of lettuce
• Garlic croutons (homemade)
• Shaved Parmesan Cheese