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About this recipe: Beetroot adds vivid colour to this lovely warm salad, and is combined with a light, low-fat yoghurt and dill dressing. For a more substantial meal, serve with thin slices of rye or pumpernickel bread.
*For vegetarians, omit the pastrami and add the same weight of Emmenthal cheese or 2–3 hard-boiled eggs, cut into quarters, to the salad. *For a different flavour, swap the pastrami for a drained 250g jar of Swedish herrings or rollmops, cut into strips.