Rosolli (beetroot salad)

After any festivities, and overindulging, many of us are choosing the lighter leftovers for a snack. This beetroot salad is exactly what we need. For some reason, this particular salad is only seen on the Finnish table around Christmas time. I think the flavours are actually completely suitable to any time of the year. You get sweetness from the beetroot, saltiness from the pickled cucumber and freshness from the apple. Together with the other ingredients it all comes together like a perfect symphony.

1 salty gherkin
3 beetroots
1 carrot
1 small onion
1 medium size salad potato
1 sharp apple, for example Granny Smith
half a bunch of fresh parsley

1. Boil the beetroots in boiling water for about an hour. Once cooked, pour the hot water off, and cover the beetroots with cold water. You can now rub the skin off very easily, whilst submerged in the cold water.

2. Boil the potato with skin on, until just cooked, take care not to overcook. Once cooked, peel the potato and chop into small pieces. Peel the carrot, and boil until just cooked but still firm. Cut into quarters lengthwise, then cut into cubes.

3. Finely chop the onion, and cut the gherkin into quarters lengthwise, then chop into cubes. Finely chop the parsley.

4. Cut the apple into wedges. I tend to do this first, and then peel each wedge, but you can also peel the whole apple first. I then cut the inside edge off, where the core is. Finally, chop into cubes.

5. Mix all ingredients together. For more flavour, leave in the fridge overnight before serving.

Author: luxlifefinn

Lover of good food. Fine dining as a hobby, home cooking as a passion.

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