Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
Even the smallest should have a little consistency. Beets should be tender but not mushy, al dente but not raw.
Clean the beets and place them in a pot of salted water. Bring to a boil and skim off any impurities.
Boil the beets for 20-30 minutes until tender. Test their readiness by pricking them with a little knife. Itâs important that they are all about the same size. If not, remove them at different times as they get done.
Run cold water over the beets when they are done and peel them. Cut into slices and place in a boiled jam or pickles jar.
Beet brine: Boil all the ingredients (except the horseradish, it gives a bitter aftertaste if boiled) in a pot. Remove the brine from the heat and add the horseradish slices. Pour the warm brine over the cooked beets. Let the beets soak for a couple of days before eating.