Smørrebrød with beetroot, Vesterhavsost and walnuts
Beetroot with Vesterhavsost and walnuts © kvalifood.com
Beetroot with Vesterhavsost is a piece of smørrebrød that plays on the contrast between the earthy sweetness of the beetroot and the sharp, crystalline saltiness of the cheese. Vesterhavsost is a Danish aged cheese with visible salt crystals and an intense, nutty flavour that resembles Parmesan. The beetroot is roasted with balsamic vinegar and thyme until tender and caramelised, and the walnuts add crunch and richness. This is a vegetarian piece of smørrebrød with depth and character that holds its own alongside most meat dishes at the lunch table.
Ingredients
Yields 4 servings
Roasted beetroot
- 3 beetroots, peeled and cut into chunks
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt
- pepper
- fresh thyme
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 100 g Vesterhavsost (or similar aged cheese), in shavings
- toasted walnuts (see recipe #79)
- fresh thyme
- cress
- good olive oil
- flaky salt
Directions
Beetroot
See recipe #79.
Assembly
Butter the rye bread. Arrange the roasted beetroot. Lay cheese shavings on top. Scatter walnuts over. Drizzle with olive oil. Garnish with thyme, cress and flaky salt.