Best 2 Finnish Beet Salad Recipes

In the culinary realm, Finnish beet salad, known as "punajuurisalaatti," emerges as a vibrant and flavorful dish, capturing the essence of Nordic cuisine. This traditional salad, rooted in Finnish culture, presents a delightful interplay of earthy beets, tangy vinegar, and a touch of sweetness. Its vibrant crimson hue, derived from the star ingredient, instantly captivates the senses, inviting food enthusiasts to embark on a culinary journey. This article presents a collection of Finnish beet salad recipes, each offering unique variations on this classic dish. From the simplicity of the basic recipe to the tantalizing flavors of honey mustard and goat cheese, these recipes cater to diverse palates. Whether seeking a refreshing side dish or a delectable vegetarian main course, the Finnish beet salad emerges as a versatile culinary creation, ready to grace any table with its vibrant colors and enticing flavors.

Let's cook with our recipes!

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.

FINNISH BEET SALAD

Finnish Beet Salad image

Beets are used a lot in Russian and Finnish cooking. This has a sweet and sour flavor that is very enjoyable. For a little crunch, garnish with cooked, crumbled bacon. If you don't have fresh beets, you may use store boughten canned beets, whole or chunked. I wouldn't recommend the sliced beets, as they crumble too easily.

Provided by Krsi Sue

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 medium beets
6 cups water
1 teaspoon salt
1 tablespoon brown sugar, packed
2 teaspoons cornstarch
1/2 teaspoon salt
1 dash pepper
3/4 cup orange juice
2 teaspoons vinegar

Steps:

Cut off beet tops, leaving about 2" left in place.
Heat water and salt to boiling and add beets.
Bring back to a boil, reduce heat to medium.
Cover and cook about 45 minutes.
Remove hot beets and plunge into a sink full of icy cold water.
Slip off the beet skins and root end.
Cut beets into 1/4" chunks.
In medium saucepan, mix brown sugar, cornstarch, 1/2 tsp salt and pepper.
Stir orange juice in gradually, while whisking to combine the cornstarch mix.
Cook slowly, stirring constantly until mixture is thick and boiling.
Stir in beets and heat until hot.
Serve immediately.

Nutrition Facts : Calories 67, Fat 0.2, Sodium 929.3, Carbohydrate 15.7, Fiber 1.4, Sugar 12.2, Protein 1.4

Tips:

Using a mandoline is the best way to get the beets thinly sliced. If you don't have one, you can use a sharp knife, but be very careful.
Don't overcook the beets, or they will become mushy. Cook for 15-20 minutes, or until they are tender.
The grated apple adds a nice sweetness and crunch to the salad.
If you want a creamier salad, you can add a tablespoon of sour cream or yogurt.
To make the salad ahead of time, cook the beets and grate the apple and carrot. Then, combine the ingredients and dressing just before serving.

Conclusion:

Finnish beet salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be made ahead of time. The salad is also very versatile and can be customized to your liking.

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