Finnish Beet Salad Recipes

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.

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.

Steps:

• Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

Steps:

• Cut off beet tops, leaving about 2" left in place.
• Heat water and salt to boiling and add beets.
• Bring back to a boil, reduce heat to medium.
• Cover and cook about 45 minutes.
• Remove hot beets and plunge into a sink full of icy cold water.
• Slip off the beet skins and root end.
• Cut beets into 1/4" chunks.
• In medium saucepan, mix brown sugar, cornstarch, 1/2 tsp salt and pepper.
• Stir orange juice in gradually, while whisking to combine the cornstarch mix.
• Cook slowly, stirring constantly until mixture is thick and boiling.
• Stir in beets and heat until hot.
• Serve immediately.