Being able to go out onto my balcony and harvest produce for dinner is one of my main reasons for having a balcony garden. There is just no better feeling than going from garden to dinner.
I harvested potatoes, carrots, beetroots and a couple of tomatoes for dinner and turned it into a potato salad and a carrot, beetroot and tomato salad to go with a lovely organic steak. There is only two of us so the recipe is for 2 people but you can double or triple easily.
For this recipe you need a very Danish thing called remoulade. We can get it at the supermarket, but in most other countries you have to make it yourself. So I have added the recipe for it. Other uses for remoulade are: with fries, on cold cuts, with meat and what else you like.
Recipe for remoulade:
- 4 tablespoons of mayo
- 2 tablespoons of yoghurt natural
- 4 tablespoons of pickled vegetables
– this can be any pickled vegetable (large/small cucumber, peppers, cauliflower, beans, celery, carrots ect. or a mix of different vegetables
- 1 tablespoon of capers
- 1-2 tablespoons of turmeric
- Salt and pepper
Mix mayo and yoghurt. Chop the pickled vegetables and capers very finely and mix with mayo and yoghurt. Season the mix with salt, pepper, sugar and knife tip of curry. Add turmeric until you get a good yellow color. Leave in refrigerator for a couple of hours or overnight before use.
Recipe for potato salad:
- 500 grams of potatoes
- 1 cup of yoghurt natural or the Icelandic Skyr
- 2 cups of remoulade
- Salt and pepper for seasoning
I have my potatoes in a potato pot designed by a Danish company. There is an insert that allows you to pick the potatoes without harming the plant to much and you can harvest multiple times from the same plants.
I picked about a kilo of potatoes from 4 pots and used 500 gram for my potato salad and saved the rest for later.
I lightly boil the potatoes with a bit of salt in the water. I only boil them for 10 minutes as they are so fresh and I want a bit of bite to them. Leave potatoes to cool.
Mix the yoghurt with remoulade and season with salt and pepper. Remember to taste before adding the potatoes as it is very difficult to mix in more with the potatoes in the bowl.
Chop the cold potatoes into small pieces.
Add the potatoes to the bowl and mix until all the potatoes are covered. Eat as is or leave in the refrigerator until needed. It only gets better with a little time.
Carrot, beet and tomato salad
- 2 carrots
- 3 beetroots
- 2-4 tomatoes; depending on the size of the beets and carrots
- Olive oil
- Balsamic vinegar
I harvested a small portion of my beetroots and carrots for this salad. They are still quite small but taste really good. These are normal beetroots, golden beetroots and rainbow carrots.
The leaves of the beetroots can be used in the same way you use spinach, so I save the leaves in the freezer for later use.
I like to boil the beetroots and carrots for about 5 minutes and use in a cold salad. They become really sweet and flavorful when you boil them lightly.
Remove the skin and the ends before chopping them into small pieces.
I used two tomatoes of the Russian Black variety. It is a bush tomato but the texture of the tomato is meaty like a beef tomato.
Chop the tomatoes into pieces and add to the bowl with the carrots and the beetroots.
Add a bit of olive oil, balsamic vinegar and honey. Season with salt and pepper and mix well. The salad is done.
The finished result