Rosolli is a Finnish root vegetable salad traditionally served at Christmas. What I enjoy most about it is the satisfying mixture of textures, from soft potato to the crunch of gherkin.
Crème fraiche and vinegar bring a sharpness to the dressing, balancing out the natural sweetness of the beets and carrots.
In some versions of rosolli, the vegetables are kept separate until it’s time to toss with the dressing and serve. I chose to mix them together in advance to develop the flavours, which turned everything various shades of pink. Whichever way you go, the dressing shouldn’t be added until the last minute.
Apparently, the Finns often add chopped herring to rosolli. That would be a complete deal breaker in this house, so I served some on the side instead.
Rosolli (Finnish root vegetable salad)
- 2 medium beets
- 3 medium potatoes
- 2 medium carrots
- 1 medium onion, minced
- 1/2 cup gherkins, minced
- 1/2 cup (125 ml) crème fraiche
- 1 tsp vinegar
- salt and pepper
- dill, to garnish (optional)
- Boil the carrots and potatoes together in their skins until just tender. Peel and dice into 1cm cubes.
- Boil the beets in their skins until tender. Peel and dice into 1 cm cubes.
- In a serving bowl, combine the beets, potatoes, carrots, onion and gherkins. Leave for up to an hour for the flavours to develop.
- In a small bowl, whisk the vinegar into the crème fraiche to loosen it. Season to taste with salt and pepper.
- Just before serving the rosolli, stir through the dressing and garnish with chopped dill.