RosolliFinnish Beetroot Salad

Name: Rosolli (Finnish Beetroot Salad)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Finland
Ingredients: 400 g Beet; 300 g Potato; 200 g Carrot; 80 g Onion (finely chopped); 150 g Pickled Cucumber (diced); 200 g Apple (diced); 200 g Sour Cream; 20 ml Distilled White Vinegar; 10 g White Sugar; 5 g Salt; 1 g Black Pepper

Rosolli is a Finnish salad of cooked beet and other root vegetables with apple and pickles. Dressing styles vary; this version uses a tangy sour-cream dressing.

Prep

25m

Cook

45m

Serves

Estimated

Nutrition

Per serving

178kcal

Calories

Protein

Fat

28g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

400g
Beet
300g
Potato
200g
Carrot
80g
Onion (finely chopped)
150g
Pickled Cucumber (diced)
200g
Apple (diced)

Dressing

200g
Sour Cream
20ml
Distilled White Vinegar
10g
White Sugar
5g
Salt
1g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Cook the beet, potato, and carrot separately until tender. Let them cool, then peel them.
02
Dice the cooked beet, potato, and carrot. Place them in a bowl with the onion, pickled cucumber, and apple.
03
Mix the sour cream, distilled white vinegar, white sugar, salt, and black pepper until smooth.
04
Fold the dressing into the salad until everything is evenly coated.
05
Chill before serving so the flavors meld and the salad becomes fully cold.

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