Worldly Treats with No Meats - Estonia - Rosolje

Preheat the oven to 400°F.

Scrub the beets and wrap them in foil, then place them in a roasting pan and bake for 1 hour.

Cool the beets enough to handle, then rub off the skins using a paper towel or vegetable peeler and cut them into half-inch dice.

While the beets are baking, place the potatoes in a large pot and cover with cold water by a few inches. Add 1 teaspoon of salt.

Bring the pot to a boil over high heat, then lower to a gentle simmer and simmer for 20 minutes until the potatoes are tender.

Drain the potatoes and cool, then cut them into half-inch dice.

In a small bowl, combine the dressing ingredients: mayonnaise, yogurt, mustard, horseradish, salt, and pepper.

In a large bowl, toss all the chopped ingredients with the dressing and chill for at least 1 hour.

While chilling, boil, peel, and slice 2 eggs.

Garnish the dish with sliced eggs before serving.

Equipment Needed

Allergens