Rosolli Salad Recipe
Today’s beet salad recipe: The traditional Christmas salad in Finland called Rosolli Salad, of into cubes beet, carrot and potato, served here in layers almost like a rainbow Scandinavian Seven-Layer Salad. Rosolli Salad is great for parties, especially since it not only may but should be made up to a whole day ahead of time to allow the flavors to meld. Low-Carb and Gluten-Free. With homemade mayonnaise.
A Finnish Rosolli Salad is traditional at Christmas, not Easter.
But to my taste, the taste and colors of beets and carrots are just so spring-y! So Easter it is, Easter and Christmas, that is, for I will make Rosolli Salad again and again.
Finnish Rosolli Salad, a rainbow of into cubes or grated beet, carrot and potato traditional at Christmas in Finland but somehow perfect for Easter, too.
There are many, many, m-a-n-y variations of Rosolli Salad even if a trio of root vegetables (that’s beet, carrot and potato) are the near-always constants. A large batch does take considerable time to prepare. Nothing is hard, nothing is tricky, it just takes time. The good news?! Rosolli Salad is better made in advance, up to a whole day ahead of time.
— 4 boiled potatoes
— 4 boiled carrots
— 4 boiled beetroot or pickled beetroot
— 1 gherkin
— 1 small onion
— salt, white pepper
— 1 1/2 dl cream
— 1 1/2 tsp vinegar (10%)
— 1 1/2 tsp sugar
— (water the beetroot was cooked in)
1. Cook the vegetables in their skin well beforehand until just tender.
2. Peel the vegetables and onion, and cut them into small, equal-sized cubes. Mix them together and season with a little salt and white pepper.
3. Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for colour. Serve the dressing separately.
4. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.