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Rosolli – Finnish beet salad with pink dressing
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Source: https://recipheon.com/en/recipes/snacks/rosolli-finnish-beet-salad-with-pink-dressing
About this recipe
Rosolli is a Finnish salad of finely diced vegetables, often served at festive meals. This version combines cooked potatoes and carrots with pickled beets, pickled cucumbers and a little onion. The vegetables should be tender but hold their shape, so chill them completely before cutting. Serve the lightly whipped, sweet-and-sour cream dressing separately, tinted with a little beet pickling liquid. Stripes of chopped egg whites and yolks give the salad its traditional finish. An hour in the refrigerator lets the flavors blend, while adding the dressing only at the table keeps it light.
Ingredients
For 6 side servings
300 g prepared beets pickled in mild vinegar brine, weighed after draining
250 g potatoes cooked without salt or fat, peeled, weighed after cooking and chilled
200 g carrots cooked without salt or fat, peeled, weighed after cooking and chilled
100 g cucumbers pickled in vinegar brine, weighed after draining
40 g peeled onion
100 g hard-boiled, peeled eggs, whites and yolks together, about 2 medium eggs
150 g well-chilled whipping cream, 36% fat
15 g strained pickling liquid from the beets used, for the dressing
8 g spirit vinegar, 10% acidity, for the dressing
8 g fine white sugar, for the dressing
2 g salt, for the salad
0.3 g ground white pepper, for the salad
Steps
The potatoes, carrots and eggs must already be cooked, peeled and completely chilled; their earlier cooking and cooling are not included in the recipe time. Drain the beets and cucumbers, then weigh the specified quantities. Reserve 15 g strained beet pickling liquid separately for the dressing; the remaining brine does not go into the salad. Keep all the ingredients chilled until cutting.
Cut the potatoes, carrots, cucumbers and beets into small dice of a similar size. Chop the onion even more finely so it spreads evenly through the salad. Cut the beets last and keep them separate for now, making it easier to mix the vegetables without crushing them.
AI-generated Combine the potatoes, carrots, cucumbers and onion in a wide bowl. Add the salt and white pepper, then the beets last. Mix gently with a broad spoon, lifting the dice from the bottom. Cover and refrigerate for about an hour. Keep the eggs separately in the refrigerator for finishing.
Just before serving, stir the sugar into the vinegar and measured beet pickling liquid. Briefly whip the cold cream with a whisk or mixer, only until soft and slightly fluffy. Gradually and gently fold in the pink liquid. The dressing should be pale pink and soft enough to spoon easily. Transfer all the dressing to a separate small bowl and keep chilled until serving.
AI-generated Separate the cooked yolks from the whites and chop them separately. Transfer the chilled salad to a platter, lightly level the surface and arrange all the chopped whites and yolks in stripes on top. Serve six portions, with all the pink dressing in a separate dish so everyone can add their share on their plate.
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Estimated nutrition
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