12 Days of Finnish Christmas 8 : Beet Salad | Rosolli

beetroot

🥗Healthier: sweet potatoes

💰Cheaper: cooked carrots

Sweet potatoes add sweetness and nutrition.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumbers provide a fresh crunch.

apple

🥗Healthier: pear

💰Cheaper: banana

Pears offer similar sweetness and texture.

Cut the stem off the raw beets and peel them.

Slice the beets into smaller pieces for quicker cooking.

Cook the beets in water until soft, saving the cooking liquid.

Peel and dice the carrots and potatoes while the beets are cooking.

Once the beets are done, remove them and cook the potatoes and carrots in the same liquid, adding a little salt.

Peel and dice the apple.

Combine the cooked beets, diced apple, red onion, potatoes, and carrots in a large bowl and mix well.

In a cup, combine spices (star anise, cloves, cinnamon) with 2 deciliters of vinegar, 2 tablespoons of sugar, and about a tablespoon of salt. Heat until dissolved.

Pour the hot vinegar mixture over the salad and let it cool in the fridge for at least a couple of hours.

Measure out 1 deciliter of heavy cream and whip it to hard peaks.

Add about a tablespoon of sour cream to the whipped cream.

Add some of the beet pickling juice to the dressing and fold it in until mixed well.

Dice some gerkins and add them to the dressing, adjusting seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens