Best 2 Rosolli Finnish Beetroot Salad Recipes

Rosolli, also known as Finnish beetroot salad, is a traditional Nordic dish that is typically served during Christmas and other special occasions. This vibrant and flavorful salad is made with grated beetroot, carrots, and turnip that are cooked with vinegar and spices until tender and then chilled. The resulting salad is often served as a side dish with a variety of traditional Finnish fare, such as roasted ham, meatballs, and salmon. If you're looking to add a touch of Nordic flair to your holiday table, this recipe for rosolli finnish beetroot salad is sure to impress.

Here are our top 2 tried and tested recipes!

ROSOLLI - FINNISH BEETROOT SALAD

Rosolli - Finnish Beetroot Salad image

A colourful, traditional Christmas salad. This recipe comes from the Häme area and is all vegetarian - some versions of this salad also include herring! You can use pickled beetroot instead of boiled if you prefer.

Provided by stormylee

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 beetroots
3 carrots
3 potatoes
1 onion
2 tart apples
1 gherkin
1 teaspoon salt
1 pinch white pepper
200 ml heavy cream
1 teaspoon white vinegar
2 teaspoons beet juice
1/2 teaspoon sugar
1 pinch salt
1 pinch white pepper

Steps:

Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
Chop gherkin and peeled apples.
Mince onion.
Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
Mix ingredients when the salad is on the table, ready to serve.
To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.

FINNISH BEET SALAD

Finnish Beet Salad image

This salad is made in Finland in two ways: either with herring (rosolli) or without (punajuurisalaatti). It's my favorite beet salad, and although I've never made it including the herring I'm sure it would be tasty that way, too! Based on a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas. First prepared in our household by my husband Mike. :)

Provided by Julesong

Categories Lunch/Snacks

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 medium potatoes, cooked, peeled, and diced (I prefer white or large new potatoes, which have a less grainy texture)
2 tart apples, peeled and diced
2 carrots, peeled, cooked, and diced
2 tablespoons dried onion flakes
2 medium dill pickles, diced or grated
3/4 cup minced sardines (optional) or 3/4 cup anchovy (optional)
1/8 teaspoon white pepper
2 cups cooked beets, peeled and diced
1 cup sour cream
1 tablespoon lemon juice
2 teaspoons beet juice
1/4 teaspoon salt
1 dash sugar
crumbled bacon (optional)

Steps:

Combine the potatoes, apples, carrots, onion, pickles, white pepper, and herring (if you're using it).
Mix together the sour cream with the lemon juice, beet juice, salt, and sugar until well blended to make the sour cream dressing.
Traditionally (and this is how you would want to make it for a dinner party), just before serving you would carefully add the beets- because if the beets are added too long before serving, the salad will turn a deep pink, whereas some people prefer it tinted only mildly pink; then you would turn into a salad bowl lined with crisp lettuce and serve chilled with the sour cream dressing mixture on the side.
However, I make the salad for picnics and potlucks and so I mix it all together - not worrying about any steps in preparation - just stir it all together at once, put it in the serving container, put crumbled bacon over the top, and let it chill for at least an hour before I let anybody at it; it comes out nicely bright pink, which I find attractive and kids like.
For Vegetarian option omit the fish and the bacon.

Tips:

Choose fresh, firm beets: Look for beets that are deep red in color and have smooth, unblemished skin. Avoid beets that are soft or have any signs of bruising or decay.
Roast the beets: Roasting the beets intensifies their natural sweetness and flavor. To roast the beets, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets for about 45 minutes, or until they are tender when pierced with a fork.
Allow the beets to cool: Once the beets are roasted, allow them to cool slightly before handling them. This will make them easier to peel and dice.
Use a variety of textures: Rosolli is a salad that benefits from a variety of textures. The roasted beets provide a soft and sweet base, while the diced carrots, celery, and onion add a bit of crunch. The pickled gherkins and capers add a salty and tangy flavor.
Adjust the seasoning to taste: Rosolli is a versatile salad that can be adjusted to your taste preferences. If you like a sweeter salad, add more sugar or honey. If you prefer a more tangy salad, add more vinegar. You can also adjust the amount of salt and pepper to your liking.

Conclusion:

Rosolli is a delicious and festive salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and sweet and tangy flavor, rosolli is sure to be a hit at your next party or gathering.