As a Norwegian and a potato lover, I always look for creative ways to cook with potatoes. At my local market the other day, I came across a bunch of beautiful-looking baby potatoes that were too tempting not to pick up.

Spending more time indoors is tempting as the days are getting colder and shorter, but that doesn’t mean you need to sacrifice getting together with friends over a glass of wine and some delicious snacks.

Fun appetizers that are easy and quick are my favorite dishes to make, as they are both festive to look at and delicious; plus, they are easy to eat as you can just pop them in your mouth, one bite, and that’s it!

Inspired by Nordic flavors, I put together an easy beet salad from pickled beets, mixed in a crisp red apple (it’s apple season, after all!), red onion, freshly grated horseradish, some fresh dill with a splash of lemon juice and a little mayo.

I baked the potatoes on a bed of kosher salt in the oven. The salt traps the moisture that otherwise escapes when potatoes bake in the oven, allowing it to be re-absorbed by the potatoes and allow for more even and gentle cooking.

Once chilled, I then carefully slit the top of the potatoes to make a small opening where I stuffed a little bit of the beet salad, then topped them with a dollop of sour cream and a dill sprig.

You can bake the potatoes ahead of time, and if the skin is thin enough, there is no need to peel them (I ended up having to peel mine).

If you’d like to pickle your own beets, you can bake fresh beets in the oven, wrap them in foil and cook for 1-1 ½ hours in the oven at 400℉ (200℃), cool them and use this pickling liquid.

Try this delicious Nordic-inspired appetizer out this weekend or when you have a party next time and pair with your favorite beverage! (I imagine an ice cold aquavit snap would be delicious with these!).

Baked Baby Potatoes with Beet Salad and Horseradish

Makes 20 pieces

20 baby potatoes, scrubbed clean
1 cup (150 grams) pickled beets, diced small
1 small apple, cored, peeled and diced small
½ red onion, diced small
1 teaspoon grated horseradish (or to taste)
2 tablespoons vegan mayo
2 tablespoons beet pickle juice
Juice of ½ lemon
2 tablespoons fresh parsley, chopped fine
Salt, pepper to taste
Vegan sour cream for topping (optional)
Fresh dill sprig or chives for garnish

Preheat your oven to 400℉ (200℃). Spread a generous layer of kosher salt in an oven-proof baking dish. Prick holes in the potatoes with a fork and place the whole, baby potatoes in a single layer on top.

Bake in the oven for 40-50 minutes until they are fork-tender. Remove from oven and let cool completely.

If you want to peel the potatoes do so as soon as they are cool enough to handle.

While the potatoes are in the oven, make the beet salad. Combine the pickled beets, apple, red onion, horseradish, pickled beet juice, parsley, mayo and lemon juice in a medium bowl, season with salt and pepper and set aside.

Chop any fresh herbs you may want to use as topping.

With a small melon-baller or spoon, carefully scoop out a little bit of the flesh of each potato, leaving enough space to fill a small spoonful of the beet salad.

Continue filling all the potatoes, then top with a small dollop of vegan sour cream and a fresh dill sprig or chopped chives.

Serve immediately and enjoy!

Roasted Baby Potatoes with Dill Salad and Horseradish

This Nordic-inspired appetizer is perfect for whether you are putting on a party or just want a fun bite with the flavors of fall.

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Servings: 20 pieces

Author: Sunny Gandara | Arctic Grub

Ingredients

• 20 baby potatoes scrubbed clean
• 1 cup (150 grams) pickled beets, diced small
• 1 small apple cored, peeled and diced small
• ½ red onion diced small
• 1 teaspoon grated horseradish or to taste
• 2 tablespoons vegan mayo
• 2 tablespoons beet pickle juice
• Juice of ½ lemon
• 2 tablespoons fresh parsley chopped fine
• Salt pepper to taste
• Vegan sour cream for topping optional
• Fresh dill sprig or chives for garnish

Instructions

• Preheat your oven to 400℉ (200℃). Spread a generous layer of kosher salt in an oven-proof baking dish. ​​Prick holes in the potatoes with a fork and place the whole, baby potatoes in a single layer on top.
• Bake in the oven for 40-50 minutes until they are fork-tender. Remove from oven and let cool completely. If you want to peel the potatoes do so as soon as they are cool enough to handle.
• While the potatoes are in the oven, make the beet salad. Combine the pickled beets, apple, red onion, horseradish, pickled beet juice, parsley, mayo and lemon juice in a medium bowl, season with salt and pepper and set aside.
• Chop any fresh herbs you may want to use as a topping.
• With a small melon-baller or spoon, carefully scoop out a little bit of the flesh of each potato, leaving enough space to fill a small spoonful of the beet salad.
• Continue filling all the potatoes, then top with a small dollop of vegan sour cream and a fresh dill sprig or chopped chives.