Rosolli Salad From Finland 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:

• Cook the vegetables in their skin beforehand until just tender and let cool. You can boil or even better, roast the potatoes, carrots and beets(unless you're using pickled beets).
• Peel the vegetables and onion, and cut them into small, equal-sized cubes.
• Chop the gherkin into small pieces.
• Mix the vegetables and gherkin 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 beet cooking 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.