Rosolli Salad from Finland |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
4 potatoes, boiled (or roasted 1 hour, recommend for more flavor) |
4 carrots, boiled (or roasted 1 hour, recommend for more flavor) |
4 beets, boiled (or roasted 1 hour, recommend for more flavor- or use pickled beets) |
1 gherkin, chopped (small sweet pickle) |
1 small sweet onion, diced |
salt |
white pepper |
4 hard-boiled eggs (to garnish) (optional) |
2/3-1 cup whipping cream (or coconut cream) |
1 1/2 teaspoons apple cider vinegar |
1 1/2 teaspoons sugar |
water (the beets were cooked in) |
Directions:
1. 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).
2. Peel the vegetables and onion, and cut them into small, equal-sized cubes.
3. Chop the gherkin into small pieces.
4. Mix the vegetables and gherkin together and season with a little salt and white pepper.
5. Whip the cream lightly, season with sugar and vinegar and add a few drops of beet cooking liquid for color.
6. Serve the dressing separately.
7. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.
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