Finnish Rosolli (Beetroot Salad)
Rosolli is a traditional Finnish beetroot salad often served during Christmas, featuring a colourful medley of root vegetables dressed in a lightly tangy cream sauce. It's a vibrant and earthy accompaniment rooted in Nordic culinary tradition.
Ingredients
- 3 medium beetroots cooked and peeled
- 3 medium potatoes boiled and peeled
- 2 medium carrots boiled and peeled
- 1 small onion finely chopped
- 4 –5 pickled gherkins finely diced
- Salt to taste
- White pepper to taste
For the dressing:
- 150 ml whipping cream
- 1½ tsp white vinegar
- 1½ tsp sugar
- Pinch of salt
Instructions
- To begin, cook the beetroots, carrots, and potatoes until just tender but still firm. Boil each vegetable separately to prevent colour transfer. Once cooked, let them cool, peel gently, and dice into small, even cubes for a balanced texture.
- Take a large mixing bowl and combine the diced potatoes and carrots. Toss gently using a spoon to avoid mashing the vegetables. Season lightly with a pinch of salt and white pepper at this stage to layer the base flavours.
- In a separate bowl, combine the diced beetroots with a small sprinkle of salt. Let them sit for 5 minutes, this draws out some of the juices and intensifies the flavour. Avoid mixing with other vegetables too soon to prevent staining.
- Add the chopped onion and diced pickled gherkins to the potato and carrot mix. These elements add sharpness and crunch, balancing the salad’s sweetness. Fold them in gently to distribute evenly.
- Carefully add the prepared beetroots to the bowl. Mix the salad slowly and evenly, just enough to blend the colours without overworking. This step turns the mixture into a signature rosy hue.
- To prepare the dressing, whip the cream lightly until it thickens but remains pourable. Add the white vinegar, sugar, and a pinch of salt. Stir gently to combine without deflating the cream’s airy texture.
- Taste the dressing and adjust with extra vinegar or sugar if needed. The balance should be mildly tangy with a subtle sweetness to cut through the earthiness of the vegetables.
- Fold half the dressing into the salad and refrigerate the rest. Let the mixed salad rest in the fridge for at least 1 hour, this melds the flavours and deepens the colour beautifully.
- Before serving, stir the salad gently to refresh the texture. Add the reserved dressing on top or serve it on the side to offer guests the option to adjust creaminess to their liking.
- Serve Rosolli chilled, either moulded in a bowl or shaped neatly using a ring. Garnish with a small spoonful of extra whipped dressing and a sprig of dill for a Finnish touch. It pairs perfectly with rye bread or alongside cold meats.
Nutrition
Serving: 1Calories: 307kcalCarbohydrates: 42gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 102mgPotassium: 1046mgFiber: 7gSugar: 11gVitamin A: 5676IUVitamin C: 39mgCalcium: 70mgIron: 2mg
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