Finnish Rosolli Beetroot Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 as a side dish
- 4 beetroot (around 450g/1lb, peeled and cut into cubes
- 2 carrots (260g/9ozs), peeled and cut into cubes
- 2 potatoes (250g/8.8ozs), peeled and cut into cubes
- 1 red onion, finely diced
- 1 apple, cut into cubes
- 1/2 cup roughly chopped pickles (I used hot and spicy pickles)
- 100ml/3.5ozs. sour cream
- 3 tablespoons pickle juice
- Salt and pepper to season
Step 1 - Boil the beetroot, carrot and potatoes in separate pots and cook until tender but not mushy. Cool completely. You can do this step a day ahead of time. Gently mix with the onion and apple in a bowl.
Step 2 -Whisk the sour cream and pickle juice together and dress the vegetables in this. The cream will turn pink. Season with salt and pepper and serve.