Rosolli Salad From Finland Food

ROSOLLI - FINNISH BEETROOT SALAD

Rosolli - Finnish Beetroot Salad image

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.

Provided by stormylee

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 beetroots
3 carrots
3 potatoes
1 onion
2 tart apples
1 gherkin
1 teaspoon salt
1 pinch white pepper
200 ml heavy cream
1 teaspoon white vinegar
2 teaspoons beet juice
1/2 teaspoon sugar
1 pinch salt
1 pinch white pepper

Steps:

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.

ROSOLLI SALAD FROM FINLAND

Rosolli Salad from Finland image

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.

Provided by Sharon123

Categories Salad Dressings

Time 40m

Yield 4-6

Number Of Ingredients 12

Ingredients

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)
2/3-1 cup whipping cream (or coconut cream)
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons sugar
water (the beets were cooked in)

Steps:

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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