As mentioned in my “God Jul” post, there were a plethora of vegetable dishes. The two I made were the “Marinated Ruby Red Salad” and the “Dairy Free Creamed Spinach.” The boyfriend was my inspiration for the former, as Eastern Europe is very big on pickled and marinated veggies. The latter was something I replicated from my first ever Julbord when we were in Sweden, only I wanted to have an edge on the dish. Both are wonderful winter side dishes to have when you’re in that veggie rut. Where one is refreshing, the other is comforting. Where one is light, the other is rich and filling.
Marinated Ruby Red Salad
16 oz./454 g/12 -14 Baby beets, steamed and peeled
1 Medium-sized White onion, finely diced
6 oz. (171 g) English cucumber, gutted and finely diced
20 g or 9 small radishes, coarsely chopped
45 g (1/4 c.) Red wine vinegar
1 Ruby red grapefruit, sectioned and juiced
Combine the ingredients in a bowl and let marinated at least four hours.
Refrigerate to serve later or serve immediately.
Serves 6 – 8.
Dairy Free Creamed Spinach
16 oz. (464 g) Frozen spinach
13.5 oz. (383 g) Canned coconut milk
1 tbsp. Dried minced onion
1/2 tsp. Sea salt
1/4 tsp. Nutmeg
1/4 tsp. Penzeys Spices Balti seasoning, optional
Cracked pepper, to taste
20 g Garbanzo bean flour
Place the spinach and coconut milk in a medium saucepan on medium heat until the mixture is hot, about ten minutes.
Add the remaining ingredients, drop the heat to a medium-low, and it should thicken after three minutes.
Serves 6 – 8.