Beets and other root vegetables are a big part of Swedish cuisine
Foods in Sweden tend to be simple and sustaining, a necessity in a cold environment. Since Sweden is mostly bordered by water, with abundant rivers and lakes, fish is a fundamental part of the Swedish diet. Root vegetables such as potatoes, turnips and beets are grown during the short summers, and are essential in Swedish cuisine.
Traditional Foods
Sweden's geology and climate historically determined the basic types of foods used in the diet. A short growing season and a long, cold winter meant that food needed to be nutritionally dense, able to sustain a physically active people as they went about fishing, hunting and farming. Hearty root vegetables and fish rich in oils and fats were the foods that fulfilled the need for sustenance.
Nutritional Value
Beets pack a nutritional punch. Long considered a tonic in European countries, beets are a good source of vitamin C, and are rich in iron, magnesium and folate. Pickled herring is an anti-inflammatory and is a good source of protein, as well as vitamin D, B-12 and selenium. Served separately or mixed together in salad, beets and pickled herring provide nourishment to hungry Swedes.
Preserving Foods
The Scandinavian warriors and traders known as Vikings made months-long raiding voyages throughout most of Europe from the 8th to the 11th centuries. To prepare for the long voyages, the Vikings preserved and pickled many foods. Dehydrating, salting, curing, smoking and pickling were all developed and used during this time. As the Vikings came and went on their raids through England, Ireland and France, many foods from these countries were taken back to Sweden and became a part of the Swedish diet.
Beet Herring Salad
Beet-Herring Salad, called Sillsalad, is created by combining pickled beets with boiled potatoes, red onion, tart apple, a sweet pickle and pickled herring.
Tags: part Swedish, Foods Sweden, good source, many foods, part Swedish diet