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)
(serves 4)
- 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.
Ten More Bites 
That’s really nice! I make a similar version with green apples instead of potato. I will definitely try the Finnish version next time 🙂
Thank you! I like the sound of the apple actually 🙂
An amazing blog! Great food with amazing captures!!
Thank you! I appreciate you taking the time to comment 🙂
You are very welcome!!
It must be lovely Salad for gathering ! We don’t find beet in Japan usually but try to make it when I will it!
It’s a very nice salad for a buffet. I didn’t remember that beets are hard to find in Japan 🙂
Some farmers in Japan are producing foreign vegetables for restaurant chef these days. So I may find it somewhere. Can’t wait trying your salad 😋 thanks for your comment !