ROSOLLI, FINNISH SALAD | FINNISH BEETROOT SALAD | SALAD FOR CHRISTMAS PARTY

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.

I peeled and diced beetroot, potato and carrot. Measured it using a 250ml cup.

Add about 2-3 cups of water in a saucepan. Add the diced potato.

Cook till done. Keep an eye that they do not get over cooked and mushy.

Drain out the potatoes in a colander or sieve. Save the water.

Return the water to the saucepan. Add the carrots and boil till done.

Drain out in a colander. Save the water.

Transfer the water to the saucepan. Add diced beetroot and cook till done.

Drain into a colander. You can save the water for soups, stews, sauces. etc. Or cool it and use it for plants.

While the vegetables are cooling whisk the cream. Add salt and pepper and whisk till it becomes a bit thick. You don't want it too thick.

Add beetroot, potato, carrot, onion and apple in a mixing bowl.

Add the capers or any pickled vegetable of your choice.

Add the vinegar and pickle liquid. Add also sugar if using any.

Mix well.

Add the cream and mix the salad.

Allow the salad to chill for 1-2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens