Finnish Rossoli Salad

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This winter salad is often served at Christmas time in Finland. It can be presented in a round dish, each vegetable/fruit forming a separate wedge, with the sauce served on the side, especially if it is prepared some time ahead.
When all its ingredients are mixed together with the sauce, it should be served promptly. In either case, the juice from the beets can be added the cream, to color it in a bright pink. This dish is traditionally decorated with wedges of hard boiled eggs and/or pickled herrings and/or chopped leek sprinkled on top.


2 pickled red beets
2-3 carrots
2 potatoes
2 gherkins
1 tart apple or pear
1 yellow onion


whipping cream or substitute
salt, pepper
powdered sugar
2 teaspoons of schnapps vinegar or other 10% alcohol vinegar
optional, red beet juice


optional: either/or 2 hard boiled eggs, 1 leek, pickled herrings


Boil carrots and potatoes with their skin and peel them while still hot.
Peel the apple or pear.
Chop each ingredient into regular small cubes.
Whip liquid cream into whipped cream, add salt, pepper, sugar, vinegar and red beet juice if desired.