Rosolli Salad (Finland)

8
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"From "This is Finland" recipe site. This is a pretty salad for entertaining."

Original recipe yields 8 servings
OK
  • FOR DRESSING

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 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 & Variations


No special items needed.

Related