This Vegan Beetroot Smørrebrød recipe takes the classic Danish open sandwich and turns it into a delicious plant-based treat. Get the recipe below.
This is the third Smørrebrød recipe I've shared on the blog. Each open-sandwich was inspired by the food I ate on my trip to Copenhagen in the spring.
The Vegan Beetroot Smørrebrød is based on a pairing of beetroot and dill served on rye bread with a creamy topping. The flavours are earthy and bright. In my opinion beetroot and dill are a perfect match for this reason.
You can find more beetroot and dill recipes at the end of this post, but for now let's look at this recipe in more detail.
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Ingredients
There are just 6 ingredients in this recipe. The flavours aren't complicated which means each ingredient can shine! They are:
- Rye bread
- Vegan butter
- Cooked beetroot
- Vegan crème fraîche
- Dill
- Pumpkin seeds
You can find the exact quantities required in the recipe card.
Perhaps the most important ingredient, besides the beetroot, is the bread. In Denmark they use rugbrød. It's a dense bread bread that is made with whole rye grains or cracked rye, and rye flour. It's a type of sourdough bread so has a sour, tangy taste which works really well with the beetroot and dill. Any rye bread you can find will do.
As a shortcut I've used pre-cooked beetroot for my recipe but you could cook your own either by boiling or roasting the beetroot and allowing to cool before using in this recipe.
Step-by-step instructions
Follow these 4 simple steps and whip up a Vegan Beetroot Smørrebrød in under 5 minutes!
- Step 1: Butter the rye bread
- Step 2: Top the buttered rye bread with slices of cooked beetroot
- Step 3: Top the beetroot with vegan crème fraîche.
- Step 4: Sprinkle over the pumpkin seeds and dill then serve
Hint: to make this dish elegant and a feast for the eyes, pipe the crème fraîche rather than spooning it on.
Substitutions
Don't have all of the ingredients? Don't worry. Try one of these substitutions.
- Bread - instead of rye bread, choose sourdough for a similar tangy taste
- Dill - the recipe calls for fresh dill but dried dill will work just as well
- Vegan dairy substitutes - vegan cream cheese can be used as a substitute for the vegan butter and vegan crème fraîche
- Seeds - choose another seed like sunflower seeds for an alternative crunchy topping
Variations
Try some of these variations for a twist on this classic recipe.
- Peppery - add some horseradish to the crème fraîche for a peppery flavour
- Citrus - for a zesty flavour add lemon juice to the crème fraîche
If you like this recipe then try my Vegan Smoked "Salmon" Smørrebrød recipe or my Kartoffelmad (Potato Smørrebrød) recipe.
Equipment
You don't need any fancy equipment for this recipe, just a knife for cutting the beetroot and a knife for spreading the butter.
If you want to pipe the crème fraîche then you will also need a piping bag.
Storage
These open-sandwiches are best served fresh. I don't recommend making them ahead of time.
Top Tip
To get really thin slices of beetroot use a mandolin.
FAQ
Oatly is the most common vegan crème fraîche brand in the UK. It is available in most big supermarkets in the dairy aisle.
The recipe
Vegan Beetroot Smørrebrød
Equipment
- 1 knife
- 1 chopping board
Ingredients
- 4 small beetroot cooked and peeled
- 4 slices rye bread
- 2 tablespoon vegan butter
- 4 tablespoon vegan creme fraiche
- 2 tablespoon pumpkin seeds
- 2 tablespoon dill roughly chopped
Instructions
- Butter each slice of rye bread.
- Thinly slice the beetroot and arrange in a layer on top of the bread.
- Assemble the rest of the sandwich with dollops of vegan creme fraiche.
- Lastly sprinkle over the pumpkin seeds and dill.
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