Rosolli, Finnish Christmas salad
Marja-Liisa, December 2008
This is a traditional Finnish dish for Christmastime, and a beautiful color for a holiday table.
To pickle the beets:
- Take 2.5 kg (5 lb) beets, boil in their jackets in water that is seasoned with salt, about 45 minutes.
- Take the beets out of the water, peel them (and cut into pieces). Save the cooking liquid.
- Take part of the cooking water (1-2
L.) (4-6 c.), add 3-4 deciliter (1.5 c.) vinegar and 200-300 grams
(about 1 c.) sugar (and 5-8 cloves).
- Heat the mixture and add the beets, boil about 10 minutes.
- Cool the beets in the pickling liquid. They can be stored in refrigerator in this liquid after that.
To make the salad:
- Boil carrots (e.g., 0.5 - 1 kg) (1-2 lb), cool and peel them, cut into small pieces.
- Cut pickled (vinegar) cucumbers (e.g., 3-4) into small pieces.
- Peel and cut 2-3 apples into small pieces.
- Take beets from the pickling liquid, drain and cut into small pieces. Save some liquid for the topping.
- Mix all together.
To serve:
- Prepare whipped cream, and add 1-2 teaspoons beetroot vinegar sauce (and a little sugar).
- Serve with the salad.
Sandra's shortcuts:
Buy canned beets and chop. Prepare the pickling liquid as above
from water, vinegar and sugar. Cool and add the canned beets to
the pickling liquid. Complete the salad as above.
You can also use a fresh cucumber instead of a pickle; just chop and add to the pickling liquid along with the beets.
I scaled the recipe down - adjust amounts to suit your taste.