Rosolli Salad from Finland

READY IN: 40mins
Recipe by Sharon123

A traditional salad, often served around Christmas. It is vegetarian and I have added options to make it vegan. Cooking time is for boiling, if roasting, the cooking time will be about an hour.

Top Review by Pesto lover

I made this as part of a Scandinavian buffet meal. I doubled it and added salt and pepper to the dressing after tasting it. To make it easier for serving, I added mixed the salad with the dressing, and served it on a platter covered in lettuce, with egg wedges and chopped parsley as the garnish. This salad is very good and was well received by all. Thanks for sharing the recipe.

Ingredients Nutrition

  • 4 potatoes, boiled (or roasted 1 hour, recommend for more flavor)
  • 4 carrots, boiled (or roasted 1 hour, recommend for more flavor)
  • 4 beets, boiled (or roasted 1 hour, recommend for more flavor- or use pickled beets)
  • 1 gherkin, chopped (small sweet pickle)
  • 1 small sweet onion, diced
  • salt
  • white pepper
  • 4 hard-boiled eggs (to garnish) (optional)
  • Dressing

  • 23-1 cup whipping cream (or coconut cream)
  • 1 12 teaspoons apple cider vinegar
  • 1 12 teaspoons sugar
  • water (the beets were cooked in)


  1. Cook the vegetables in their skin beforehand until just tender and let cool. You can boil or even better, roast the potatoes, carrots and beets(unless you're using pickled beets).
  2. Peel the vegetables and onion, and cut them into small, equal-sized cubes.
  3. Chop the gherkin into small pieces.
  4. Mix the vegetables and gherkin together and season with a little salt and white pepper.
  5. Whip the cream lightly, season with sugar and vinegar and add a few drops of beet cooking liquid for color.
  6. Serve the dressing separately.
  7. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.

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