Rosolli Salad (Finland)
Recipe: #27067
July 31, 2017
Categories: Salads, Potato Salad, Beet, Carrot, Potatoes, Scandinavian, July 4th Labor Day, Picnic, Potluck, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"From "This is Finland" recipe site. This is a pretty salad for entertaining."
Ingredients
- FOR DRESSING
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Nutritional
- Serving Size: 1 (223.9 g)
- Calories 180.3
- Total Fat - 3.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 11.7 mg
- Sodium - 127.7 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 4.5 g
- Sugars - 16.1 g
- Protein - 3.6 g
- Calcium - 37.1 mg
- Iron - 1.3 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the vegetables in their skin well beforehand until just tender. Save a little of the beet cooking liquid.Peel the vegetables and onion, and cut them into small, equal-sized cubes. Mix them together and season with a little salt and white pepper.
Step 2
Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for color. Serve the dressing separately.
Step 3
Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top. Chop the gherkins and lay them in a stripe across the top, too.
Tips
No special items needed.