Rosolli Salad From Finland Recipes
ROSOLLI - FINNISH BEETROOT SALAD
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
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
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
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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- Add the potatoes and carrots to a pan of boiling water and boil for 5 minutes or until tender but not mushy. Drain, run under water to cool, drain again and set aside to cool completely.
- Meanwhile, make the rosolli dressing by mixing all the dressing ingredients together in a small bowl.
- When the potatoes and carrots are cold, add them to a large bowl with the beetroot, onions, apple and pickles, season with salt and pepper and mix well.
- If serving right away, mix the dressing into the vegetables. Otherwise refrigerate both the veggies and dressing and mix before serving or serve the dressing on the side.
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- Cook the vegetables in their skin well beforehand until just tender. Save a little of the beet cooking liquid.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.
- Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for color. Serve the dressing separately.
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