• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Side Dish

Rosolje: Estonian Beet and Potato Salad

July 3, 2016 Updated November 30, 2022 by Lisa Goldfinger 15 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe

Rosolje is a popular Estonian party food - a delicious beet and potato salad, explosively crimson in color. It's a perfect side dish for your next party, picnic or barbecue.

White serving bowl filled with bright pink potato and beet salad, with sliced hard boiled eggs around the edges

Hot pink potato salad on your party buffet table will not escape anyone's notice. Rosolje is the name for this popular Estonian beetroot and potato salad. Bite-sized cubes of beets and potatoes, finely chopped onions and pickles, are tossed with a creamy, zesty, mustardy dressing. There's lots to love about this fun fuchsia salad and also about its country of origin.

 

a bowl of hot pink potato salad with slices of hard boiled egg around the rim and garnishes of parsley on the white table surrounding

Estonia's Authentic Beet and Potato Salad

If you're from Estonia, you might be wondering "where's the herring?" Some Estonian people say "if it doesn't have herring, it's not rosolje." Others are more open-minded. I've seen similar debates over anchovies in Caesar salad. Every cook has his or her own personal tastes. I strive to honor time-held traditions by at least acknowledging them, but it's not always my goal to replicate them. My recipes are my personal take, my favorite rendition of globally-inspired dishes.

I omitted herring and opted for vegetarian rosolje. I also lightened up the traditional dressing by using a lot less mayonnaise than the norm, and by replacing sour cream with yogurt. The salad contains finely chopped pickles, onions and tart apples. The dressing is punctuated by horseradish and hot English mustard. All of these bold zesty flavors are a delicious counterpart to the sweet beets and mellow potatoes. It's a wacky sounding conglomeration of ingredients, but it works. There are surprises and delights in every bite!

If you want to try a more authentic version, that can be easily achieved by adding 1 cup of chopped pickled herring to the mix.

Glass mixing bowl filled with ingredients for Rosolje: a pile of chopped apples, pickles, onions, diced beets and diced potatoes

I knew little about Estonia before Hippocrene Books sent me this cookbook to review: Estonian Tastes and Traditions. My copy of that book is now exploding with sticky notes, marking all the recipes I'm excited to try: cheese danish, braised pork chops with apricots and prunes, chicken Kiev, sour kraut soup, meatball soup, sweet and sour cabbage, and black bread (to name a few). Maybe it's the Russian blood in me that makes me so attracted to these rich comforting East European dishes.

Estonia is a small coastal country in northeastern Europe, with only 1,300,000 inhabitants. It's remarkable for being simultaneously one of the least densely populated countries in Europe and one of the most technologically advanced countries in the world. Skype was invented there! Estonia has extensive nature preserves, 5 national parks, untouched beaches. You can get wifi reception at all of them.

Hot pink Rosolje: Estonian Potato and Beet Salad, in a white bowl, garnished with sliced hard boiled eggs and sprigs of parsley

MORE DELICIOUS POTATO RECIPES FROM AROUND THE WORLD: 

  • French Potato Salad (No Mayo)
  • Spanish Inspired Funeral Potatoes with Chorizo and Smoked Paprika
  • Saag Aloo: Indian Spinach and Potatoes

Here's the recipe for Rosolje: Estonian Potato and Beet Salad. If you make it, I hope you'll come back and leave a comment to let me know what you think.

I originally developed this recipe for the Idaho Potato Commission. For more great potato recipes visit the the official site of the Idaho® Potato

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosolje: Estonian Beet and Potato Salad


★★★★★

5 from 5 reviews

  • Author: Lisa Goldfinger
  • Total Time: 1 hour, 30 minutes
  • Yield: 10-12 1x
  • Diet: Vegetarian
Print Recipe

Description

Exciting hot pink potato salad made with a combo of potatoes, roasted beets and a tangy yogurt-mustard dressing.


Ingredients

Units Scale
  • 2 pounds Idaho® russet potatoes of similar size, peeled (4 medium)
  • 1 ¾ pounds red beets of similar size, scrubbed (4 medium)
  • 1 ½ cups of ¼-inch-diced dill pickles or bread and butter pickles
  • 1 granny smith apple, peeled, cored, and finely chopped
  • ½ cup finely minced red onion
  • ½ cup mayonnaise
  • ½ cup whole milk Greek yogurt
  • 1 tablespoon hot English mustard
  • 1 tablespoon prepared horseradish
  • 2 teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper
  • 3 large eggs, hard-boiled, peeled and sliced, optional garnish
  • 2 tablespoons chopped parsley leaves, optional garnish

Instructions

  1. Preheat oven to 400ºF. Scrub beets and wrap them in foil. Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into ½-inch dice.
  2. While beets are baking put potatoes in a large pot and cover with cold water by a few inches. Add a teaspoon of salt. Bring to a boil over high heat. Lower to a gentle simmer. Simmer for 20 minutes and check for doneness. Potatoes are done when tender all the way through. Test with a fork or skewer. Drain and cool. Cut into ½-inch dice.
  3. In a small bowl combine the dressing ingredients: mayonnaise, yogurt, mustard, horseradish, 1 teaspoon of salt, and pepper.
  4. In a large bowl toss all the chopped ingredients with the dressing. Chill for at least an hour.
  5. Garnish with sliced eggs and parsley, if you like.
  6. Note: This is a great dish to make ahead. It will taste even better when the flavors have time to meld, and it can be kept in the fridge, covered, for up to 3 days. Garnish just before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: boil and roast
  • Cuisine: Estonian

Keywords: beet and potato salad

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Side Dish

  • oval serving dish filled with patacones, plantain chips, with a bowl of guacamole and a bowl of pico de gallo by the side
    Patacones: Fried Green Plantains
  • bowl filled with caponata, eggplant and bell pepper relish
    Caponata (Sicilian Sweet and Sour Eggplant Relish)
  • white bowl filled with cucumber raita and garnished with a sprig of fresh mint
    Cucumber Raita
  • wooden bowl filled with red skin mashed potatoes flecked with chopped scallions
    Red Skin Mashed Potatoes (Vegan)

Filed Under: All Recipes, Europe, Lunch and Brunch, Salads, Side Dish Tagged With: beets, potatoes

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Linda schmidt

    February 03, 2020 at 12:21 am

    Rosolje was always a special occasion fish in Estonia, but after emigration to the USA in 1950 my mother sometimes used it as a main dish. Never heard of apples (I think that’s a German version) and we usually omitted the herring since salted pickled herring is not easily obtained here. My daughter used your recipe to make it for a workplace potluck.

    Reply
  2. Kristin Komar

    October 12, 2019 at 1:15 am

    I had this at an Estonian dinner that I attended this evening. It did not include the fish. It was very good.

    ★★★★★

    Reply
  3. nina mayer

    May 25, 2018 at 7:13 pm

    I just made this for a family dinner--fantastic!!!!!!

    ★★★★★

    Reply
    • Lisa

      May 26, 2018 at 4:23 am

      Yay! I'm so glad you and the family enjoyed it!

      Reply
  4. Sandy K

    May 03, 2018 at 11:46 am

    my late mother-in-law, Ilse, was from Northern Germany and made Herring Salad for us in the hot summers of North Carolina where she lived after marrying my father-in-law who was from the USA and in the Army in Germany when they met. we love it and i am actually making it tonight. her recipe is beets, herring lunch bites in wine sauce (including the onions), potatoes, granny smith apples, bread and butter pickles, pork (boiled or roasted tenderloin), boiled eggs, apple cider vinegar or lemon juice, a few capers, a bit of minced onion. prepare the ingredients in similar size bites and gently toss together, using some reserved beet juice for moisture. refrigerate overnight and serve with a dollop of mayo and crusty bread or croissants (she lived in France for a few years and loved croissants). Delicious!!

    Reply
  5. Emily

    April 30, 2018 at 2:22 am

    I’m so happy I’ve found this recipe. I have the fondest memories of visiting my Dutch grandma through out the years and she always made this and it was my favourite thing she made. She’s passed now and I never got the recipe off her. Now I can’t wait to make this and go down a journey of nostalgia

    Reply
    • Lisa

      April 30, 2018 at 6:19 am

      I know how you feel Emily. I wish I had gotten all of my grandmother's wonderful Russian recipe before she passed away. I'm happy you found this recipe. I hope it brings you back to good times with your grandma.

      Reply
  6. Dawn Mitchell

    January 01, 2018 at 11:31 am

    My Estonian grandmother taught me how to make Rosolje, and I made it with her many a time before she passed away. Although I am not a big fish person, I cannot imagine it without the herring. Herring is what gives rosolje a lot of its special flavor. Also, she would add some other meat if she had it, ham or beef, chopped up fine, just like the herring. My Estonian born dad is my quality control when I make it, and he always tells me to add more pickles ... could be because he loves pickles. Once I was at an Estonian cousin’s house, and I was mortified that they had apples in it. Totally changes it, did not care for it. I cannot imagine horseradish in it either although I do like horseradish. Call me a traditionslist, but I like it best how my WWII Vanaema made it!!

    Reply
  7. Amanda @ Cookie Named Desire

    July 07, 2016 at 12:09 pm

    My ex is Estonian and he used to make me what he would call "Russian salad" which was basically this minus the beets and with peas. He is definitely the kind of person who would insist that there be some kind of animal in the salad! I prefer a nice simple salad without the herring though. I just adore this bright color!

    Reply
    • Lisa

      July 07, 2016 at 5:09 pm

      Haha - I know there are some traditionalists who insist on pork, if not herring. I'm with you in like a nice simple veggie based salad, but I hope I don't disappoint anyone by leaving out the meat 🙂

      Reply
      • Ellen

        August 01, 2016 at 8:40 pm

        We have this every year for Christmas (my dad is Estonian) and he never makes it with apples, never had it with pork, but there is always roast beef in it. Sour cream instead of Greek Yogurt. Sometimes he uses the herring, sometimes not. I'm glad you tried this recipe, and shared it!

      • Lisa

        August 02, 2016 at 7:59 am

        Hi Ellen, I guess everyone has their own special way to make Rosolje, right? I can imagine it would be amazing with roast beef and sour cream! Yum!!

    • Ruxanda from Kishinau /Rep. of Moldova

      November 23, 2016 at 9:46 pm

      - Greetings from Kishinau/ Chișinău - in Romanian !
      -That is another kind of salad- called "Russian salad" in France or French Salad "Olivier" so called in Russia,
      by the name of a French-speaking cook Olivier from Belgium and working in Moscow around 1840.
      It is very popular in Eastern Europe.
      -But the beet based salad is called also "vinegret" and both of them decorate the table for special occasions.
      I am starting to prepare it just now!
      -Poftă Bună !
      N.B.
      one of the best sites about Moldavian-Romanian cooking-
      https://www.lalena.ro/160-reteta-Salata-Vinegret.html#.WDZDCvkrLIU

      ★★★★★

      Reply
      • Annie

        May 02, 2017 at 8:08 am

        Vinegret is a completely different thing. Vinaigrette salad in english, uses vinegar as a dressing. It is another great salad though.

        As to rosolje, I'm estonian and I always thought it's a russian dish. Herring is indeed a must! We usually had it on our Christmas table. No apples, sometimes green peas. A lot of mayo and sour cream.
        I live abroad now and stumbled upon this recipe while trying to remind myself what went in it aside from beetroot and herring. Haven't had Rosolje for about a decade.

        ★★★★★

    • Irene Pilve

      January 21, 2019 at 12:16 am

      I have been making Rosolje without adding herring into it. I definitely have to have a slice of dark rye bread with herring on the side to go with my Rosolje. Also, I prefer not to add apples to my salad but use cucumber instead. For the dressing, I mix mayo, sour cream, mustard, salt and pepper. I make this salad quite often and everyone in my family likes it.

      ★★★★★

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

1.4K shares