Ingrédients pour Rosolli Finnish Beetroot Salad
- 500g medium-sized beetroots
- 2 large carrots, peeled
- 2 medium potatoes, peeled
- 1 small red onion, finely minced
- Tart Apples
- 100g gherkins, finely chopped
- Salt to taste
- White pepper to taste
- Heavy Cream
- White Vinegar
- Beet Juice
- Sugar
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Comment préparer Rosolli Finnish Beetroot Salad
- Boil beetroots, carrots, and potatoes separately in their skins until tender (about 20-25 minutes for beets, 15-20 minutes for carrots and potatoes).
- Remove from heat, let cool slightly, then peel and chop all vegetables into roughly 1cm pieces.
- Finely chop the gherkins and dice the peeled apple.
- Finely mince the red onion.
- In a large bowl, layer the ingredients, beginning and ending with a layer of beetroot. Sprinkle a little salt and white pepper on each layer.
- Gently toss the salad just before serving to combine all layers.
- To make the dressing: In a separate bowl, whip the heavy cream until thickened. Add sugar, white wine vinegar, and Dijon mustard. Whisk until smooth and creamy.
- Serve the Rosolli salad immediately, alongside the creamy dressing for guests to add as desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
37g
Fat
28g
Carbs
9g
