Swedish Meatball and Beetroot Open Sandwich

Method

1. 1Heat a skillet over medium heat (160°C). Add the meatballs and warm through for 5-6 minutes, rolling them regularly until hot with an internal temperature of at least 72°C. Cut each meatball in half.
2. 2Finely dice the cooked or pickled beetroot into 0.5 cm pieces. In a bowl, combine diced beetroot, mayonnaise, fraiche, and black pepper into a smooth pink salad.
3. 3Butter each slice of bread thoroughly to keep it crisp, then cover with washed and dried crisp lettuce leaves.
4. 4Spoon generous mounds of the prepared beetroot salad over the lettuce beds on both slices.
5. 5Arrange the warm halved meatballs neatly cut-side down across the beetroot salad. Snip fresh chives over the top and serve immediately.