Swedish-style egg, dill and beet on dark rye.Photo, Roberto Caruso.
, peeled and thinly sliced
, thinly sliced
, preferably roggenbrot
- 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)
- 12 g,
- 30 g,
- 10 g,
- 5 g,
- 461 mg.
If you’re pressed for time, drain bottled sliced beets and pat dry with paper towels before using.