July 31, 2017
Salads, Potato Salad, Vegetables,
Beet, Carrot, Potatoes , Scandinavian, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"From "This is Finland" recipe site. This is a pretty salad for entertaining."
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.
Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for color. Serve the dressing separately.
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.
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