Finnish Vegetable Salad - “Rosolli”

  • 5 cooked or pickled beetroots
  • 2 boiled carrots
  • 2 boiled potatoes
  • 1 pickled cucumber
  • 1 onion
  • 1 apple
  • Parsley

Dressing:

 

  • 200 ml double cream or crème fraîche
  • 1 tsp white wine vinegar
  • Salt
  • White pepper
  • Liquid from jar of pickled beetroots

Cut the vegetables into 1/2-inch cubes and group neatly onto a dish. Decorate with parsley. Whip the cream until frothy. Season and colour the cream with beetroot liquid, until lightly pink. Pour the dressing into a bowl for serving. Serve with some pickled herring.


Copyright © 2012 Fennopromo Ltd. Design by GRAFIK BUTIK
Poutapilvi web design - P4