In Denmark, a very traditional lunch is rye bread with liver paté and pickled beets or fresh or pickled cucumber. I’m intolerant to gluten so I cannot eat the rye bread but the rest is still among my favorites. Often we buy liver paté in the supermarket but whenever I can get my hands on some organic pork liver, I make it myself. Check out this recipe: Homemade liver pate
These days I’m spending my time in the photo studio cooking and shooting photos for my new book. That means I make a ton of food every day and to make sure that we minimize food waste, I always make sure, I start the photo days with an empty fridge so I have room for all the leftovers I bring home. This time was no different and that’s why I found myself looking into an empty fridge Sunday around lunch time.
I ended up taking the crispy onion breads and spread a nice portion of liver paté on them. I topped them with some raw pickled beets, I made a few days before and it turned out to be such a nice and easy lunch.
Here I’ll give you the recipe for the raw pickled beets. Not only are they easy to make and really tasty, it’s also a great way to use leftover beets that you haven’t found any use for.
RAW PICKLED BEETS
- 3-4 beets
- ½ cup (1 dl) of white wine vinegar
- 1 cup (2 dl) of water
- 1 tsp of sat
2. In a small bowl, combine white wine vinegar, water and salt.
3. Put the beet slices in a jar and pour over the liquid. Let them marinate for a few days in the fridge before you start eating them.
Usually you’ll use some kind of sweetener when you pickle vegetables. I find that to be unnecessary here because of the natural sweetness of the beets. For a sweeter version, you can add 1 tablespoon of sugar or honey to the recipe.