June on the Farm: Beet Horseradish Smørrebrød

For the past 40 years, I have been cooking with the Green Thumb Organic Farms beautiful ingredients both at home and in my food store, in awe of the amazing, consistent quality and stoic family culture.

Shopping directly from your local farm is advantageous for your family and theirs, as it promotes the dedication of the farm and everything good they stand for.

Here’s the Beet Horseradish Smørrebrød, which we prepare daily at the Loaves & Fishes Foodstore.

Serves 4

  • 4 slices of your favorite dark bread *

  • Soft salted butter

  • Beet Salad

  • Fresh Chives for garnish

Place all salad ingredients in a medium mixing bowl and stir with a spatula to gently combine. Butter your bread on one side and top with the beet salad and garnish.


BEET SALAD

  • 1 tart apple (such as Granny Smith), peeled, cored, and grated

  • 1 large or 2 small red beets, greens removed, peeled, grated raw

  • 1/3 cup chopped chives

  • 2 1/2 tablespoons grated fresh horseradish

  • 1/4 cup crème fraîche

  • 3 tablespoons lime juice Kosher salt and freshly ground pepper to taste

*Smart Tip - At Loaves and Fishes we use our own homemade rye bread. You want to use a hearty, seeded dark bread to hold up under the ingredients for your smørrebrød.

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