Kereena
- Jun 29, 2021

Rosolje

Colourful and delicious, this rosolje recipe (Estonian beet and potato salad) makes a stunning addition to any table.

Though most popular during holidays, rosolje (Estonian potato and beet salad) is a lovely side anytime of the year. By mixing the red beets with the potato and dressing, the salad turns a pretty pink colour, which makes it stand out on any table.

It should be noted that traditional rosolje includes pickled herring. I have never been a huge fan of this addition, so I omit it; however, if the addition of herring sounds good to you, feel free to add a little back into the recipe.

The combination of flavours in his salad is quite lovely with the earthy sweetness of the roasted beets alongside the potato and sauced with a tangy yet creamy dressing. A true treat for any palate.

TIP: Make this salad a day in advance of serving and keep covered in the refrigerator. This will give the flavours time to combine.

Ingredients

(Makes 12 servings)

4 medium white potatoes, boiled and cut into 1/2-inch cubes
4 red beets, peeled, roasted, and cut into 1/2-inch cubes
1, 1/2 cups bread and butter dill pickles, finely diced
1 Honey Crisp apple, peeled, cored, and finely chopped
1/2 medium red onion, finely minced
1/2 cup light mayonnaise (homemade mayonnaise recipe)
1/2 cup light sour cream (cashew sour cream recipe)
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1/2 teaspoon salt, or to taste, plus more for boiling
1 teaspoon ground black pepper

Directions

Preheat oven to 400ºF / 205ºC. Prepare a sheet pan lined with parchment paper, or silicone mat and set aside.

Peel the beets then wrap them in foil and set them on the sheet pan. Roast for 1 hour, or until the beets are tender.

As the beets roast, peel the potatoes and place them to boil in a large pot of salted water over medium high heat. Boil until the potatoes are tender (Check by poking them with the tip of a sharp knife. The knife should slide easily into the potato.). Turn off the stove, drain the water from the pot, then place the pot back on the cooling element. Let any remaining water on the potatoes steam off as you vigorously shake the pot to keep the potatoes moving and from sticking to the bottom. Remove the pot from the element and let the potatoes cool for about 10 minutes before dicing them into 1/2-inch cubes. Transfer the cubed potatoes into a large bowl.

Dice the peeled and cored apple, pickles, and onion and add them to the bowl with the potatoes.

In a medium to small mixing bowl, add the mayonnaise, sour cream, mustard, prepared horse radish, salt and pepper. Set aside.

When the beets are ready, unwrap them and let them cool for several minutes until they can be handled. Dice them into 1/2-inch cubes and add them to the salad bowl.

Add the mayonnaise dressing and toss together. Place the bowl in the refrigerator to cool completely for at least an hour.

Prior to serving, garnish with halved boiled eggs (optional).

Nutritional Information Per Serving: