Rosolli - Finnish Beetroot Salad
"A colourful, traditional Christmas salad. This recipe comes from the Häme area and is all vegetarian - some versions of this salad also include herring! You can use pickled beetroot instead of boiled if you prefer."
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 4 beetroots
- 3 carrots
- 3 potatoes
- 1 onion
- 2 tart apples
- 1 gherkin
- 1 teaspoon salt
- 1 pinch white pepper
-
Dressing
- 200 ml heavy cream
- 1 teaspoon white vinegar
- 2 teaspoons beet juice
- 1⁄2 teaspoon sugar
- 1 pinch salt
- 1 pinch white pepper
directions
- Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
- Chop gherkin and peeled apples.
- Mince onion.
- Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
- Mix ingredients when the salad is on the table, ready to serve.
- To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wonderful beetroot salad! I used Greek sheep's yoghurt instead of the heavy crem, and it was perfect. Thanks for sharing!<br/>Made for PAC Fall 2012 -
This is great! Made as directed. Thanks, stormylee! Made for PAC Fall 2009. -
This is one of my favorite things to eat. My mother in law sometimes puts the veggies in colums in a rectangle serving dish in case someone wants more or less of one veggie. It sounds creepy to have cream on a salad but wow... it totally works with this one. It tastes almost like a desert to me... I love it so much (I like food waaay to much). Thanks for posting this recipe, it turned out perfect and I will be making it for many christmas celebratons to come!
Tweaks
-
I would use only one potato and one apple, and half the weight (you can eyeball it) should be beets. I use a sweet onion since it goes in the salad raw, just my personal preference. This salad is best made the day before serving so the flavors can mingle and the whole salad turns beet color - very pretty. Often I don't even make the dressing, just throw some gherkin brine in until the salad is pleasantly moist. I really doesn't need any fat after that. This year I will try something new and roast the vegetables in the oven instead of boiling them. P.S. I spent the first 30 yrs of my life in Finland. -
Wonderful beetroot salad! I used Greek sheep's yoghurt instead of the heavy crem, and it was perfect. Thanks for sharing!<br/>Made for PAC Fall 2012
