Best 3 Rosolli Finnish Beetroot Salad Recipes

**Discover the Culinary Delights of Rosolli: A Finnish Beetroot Salad Steeped in History and Tradition**

Rosolli, a traditional Finnish beetroot salad, is a vibrant and flavorful dish that holds a special place in the country's culinary heritage. Often served during Christmas and other festive occasions, this salad bursts with the earthy sweetness of beets, the tangy crunch of carrots, the crispness of apples, and the delicate flavors of potato and onion. In this article, we present a collection of Rosolli recipes that capture the essence of this beloved Finnish dish, offering a range of variations to suit every palate and preference. From the classic Rosolli recipe, brimming with the traditional ingredients, to variations that incorporate contemporary twists and flavors, our selection promises a culinary journey that celebrates the diverse expressions of this iconic salad. Whether you're a seasoned foodie or a home cook seeking to expand your culinary repertoire, our Rosolli recipes will guide you in creating this delightful dish that embodies the spirit of Finnish culinary traditions.

Here are our top 3 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.

RAW BEETROOT SALAD

Raw Beetroot Salad image

This is an unusual way to serve raw beetroot and it is best made a few hours before serving to allow the flavours to meld together

Provided by NinaK-K

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large raw beetroots, grated
4 ounces sultanas
1 large red onion, chopped very finely
1 teaspoon fresh basil or 1/2 teaspoon dried basil
2 tablespoons olive oil (not extra virgin)
salt and pepper
1 limes, juice of or 1 lemon, juice of
chopped fresh parsley

Steps:

Mix all the ingredients together in a salad bowl.
Sprinkle on garnish.

Tips:

For the best flavor, use fresh, organic beets. If you can't find fresh beets, you can use canned beets, but be sure to rinse them well before using.
To make the salad ahead of time, cook the beets and potatoes the day before and let them cool completely. Then, assemble the salad and refrigerate it overnight. This will allow the flavors to meld and develop.
If you don't have time to cook the beets and potatoes, you can use pre-cooked beets and potatoes from the grocery store. Just be sure to rinse them well before using.
Feel free to experiment with different ingredients in your rosolli. You can add chopped hard-boiled eggs, diced pickles, or even a bit of grated horseradish.
Rosolli is a versatile salad that can be served as a side dish, a main course, or even a snack. It's also a great way to use up leftover beets and potatoes.

Conclusion:

Rosolli is a delicious and healthy Finnish beetroot salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new salad recipe, give rosolli a try!