Substitution Tip:
If you’re pressed for time, drain bottled sliced beets and pat dry with paper towels before using.
Swedish-style egg, dill and beet on dark rye
7
PREP TIME
20 min
TOTAL TIME
35 min
Makes
4 Servings
Swedish-style egg, dill and beet on dark rye.Photo, Roberto Caruso.
The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.
Ingredients
- 1/4 cup rice vinegar
- 1 tsp granulated sugar
- 1/8 tsp salt
- 2 beets , peeled and thinly sliced
- 2-Jan onion , thinly sliced
- 4 eggs
- 1/2 cup sour cream
- 2 tbsp chopped fresh dill
- 1 tbsp hot horseradish
- 4 slices dark rye bread , preferably roggenbrot
Instructions
- Stir rice vinegar with sugar and salt in a medium bowl. Add beets and onion. Set aside to marinate.
- Cover eggs with water in a medium saucepan. Boil for 7 to 8 min. Remove eggs and plunge into a bowl filled with very cold water. Let cool for 5 min, then peel and thinly slice.
- Stir sour cream with dill and horseradish in a small bowl.
- Spread a layer of sour cream mixture over each slice of bread. Top with pickled vegetables and egg slices.
Nutrition (per serving)
- Calories
- 256,
- Protein
- 12 g,
- Carbohydrates
- 30 g,
- Fat
- 10 g,
- Fibre
- 5 g,
- Sodium
- 461 mg.
FILED UNDER: Dinner lunch sandwiches stovetop Vegetarian
