Rosolli Salad From Finland

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 potatoes, boiled (or roasted 1 hour, recommend for more flavor)
• 4 carrots, boiled (or roasted 1 hour, recommend for more flavor)
• 4 beets, boiled (or roasted 1 hour, recommend for more flavor- or use pickled beets)
• 1 gherkin, chopped (small sweet pickle)
• 1 small sweet onion, diced
• salt
• pepper
• 4 hard-boiled eggs (to garnish) (optional)
• 2/3-1 cup whipping cream (or coconut cream)
• 1 1/2 teaspoons apple cider vinegar
• 1 1/2 teaspoons sugar
• water (the beets were cooked in)

Recipe

• 1 cook the vegetables in their skin beforehand until just tender and let cool. you can boil or even better, roast the potatoes, carrots and beets(unless you're using pickled beets).
• 2 peel the vegetables and onion, and cut them into small, equal-sized cubes.
• 3 chop the gherkin into small pieces.
• 4 mix the vegetables and gherkin together and season with a little salt and pepper.
• 5 whip the cream lightly, season with sugar and vinegar and add a few drops of beet cooking liquid for color.
• 6 serve the dressing separately.
• 7 garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.