Rosolli - Finnish Beetroot Salad Recipe

Name: Rosolli - Finnish Beetroot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beetroots; 3 carrots; 3 potatoes; 1 onion; 2 tart apples; 1 gherkin; 1 teaspoon salt; 1 pinch white pepper; Dressing; 200 ml heavy cream; 1 teaspoon white vinegar; 2 teaspoons beet juice; 1/2 teaspoon sugar; 1 pinch salt; 1 pinch white pepper

Servings: persons

4 beetroots
3 carrots
3 potatoes
1 onion
2 tart apples
1 gherkin
1 teaspoon salt
1 pinch white pepper
Dressing
200 ml heavy cream
1 teaspoon white vinegar
2 teaspoons beet juice
1/2 teaspoon sugar
1 pinch salt
1 pinch white pepper

1
Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
2
Chop gherkin and peeled apples.
3
Mince onion.
4
Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
5
Mix ingredients when the salad is on the table, ready to serve.
6
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.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 beetroots, 3 carrots, 3 potatoes, 1 onion, and more.

Yes, Rosolli - Finnish Beetroot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rosolli - Finnish Beetroot Salad

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