Rosolli Salad from Finland

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 4-6
UNITS: US

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
  • 4
    hard-boiled eggs (to garnish) (optional)
  • Dressing
  • 23 - 1
    cup whipping cream (or coconut cream)
  • 1 12
  • 1 12
    teaspoons sugar
  • water (the beets were cooked in)
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DIRECTIONS

  • 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).
  • Peel the vegetables and onion, and cut them into small, equal-sized cubes.
  • Chop the gherkin into small pieces.
  • Mix the vegetables and gherkin together and season with a little salt and white pepper.
  • Whip the cream lightly, season with sugar and vinegar and add a few drops of beet cooking liquid for color.
  • Serve the dressing separately.
  • Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.
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