Rosolli
A vivid pink Finnish Christmas beet salad of diced root vegetables and apple, served cold with a beet-tinted sour cream dressing.
Contains common allergens
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Instructions
- 1
Boil the beets, potatoes, and carrots separately in salted water until fork-tender, about 35 minutes for the beets and 20 minutes for the others, then drain and cool completely.
- 2
Peel all the cooked vegetables and cut them into neat 1/2-inch dice, keeping the beets in their own bowl so they do not stain everything prematurely.
- 3
Combine the potatoes, carrots, apple, and pickles in a large bowl, then gently fold in the diced beets and refrigerate for at least 1 hour to chill and let the flavors meld.
- 4
Whip the sour cream with the vinegar and salt, then swirl in a tablespoon of the reserved beet liquid to tint the dressing a soft pink.
- 5
Serve the salad cold with the pink dressing spooned over the top or offered alongside in a small bowl.
Plan it in Listahan
Add Rosolli to your week, check it against your household's allergens, and build the shopping list automatically.