Description
An exciting hot pink beet and potato salad from Estonia, made with boiled potatoes, roasted beets, and a tangy yogurt-mustard dressing. Traditional for Christmas, Easter and other festive occasions. Also make a great side dish for parties, picnics and barbecues.
Ingredients
Units
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- 2 pounds russet potatoes of similar size, peeled (4 medium)
- 1 3/4 pounds red beets of similar size, scrubbed (4 medium)
- 1 1/2 cups of 1/4-inch-diced dill pickles or bread and butter pickles
- 1 granny smith apple, peeled, cored, and finely chopped
- 1/2 cup finely minced red onion
- 1/2 cup mayonnaise
- 1/2 cup whole milk Greek yogurt
- 1 tablespoon hot English mustard
- 1 tablespoon prepared horseradish
- 2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs, hard-boiled, peeled and sliced, optional garnish
- 2 tablespoons chopped parsley leaves, optional garnish
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Instructions
- Roast The Beets:
Preheat oven to 400°F. Scrub the beets and wrap them in foil. Place on a roasting pan and bake for 1 hour. Let them cool for about 15 minutes. - Peel and Dice:
Once cool enough to handle, rub off the skins with a paper towel (or use a vegetable peeler). Cut the beets into 1/2-inch dice. - Boil the Potatoes:
While the beets bake, place potatoes in a large pot and cover with cold water by a few inches. Add a teaspoon of salt and bring to a boil. Reduce heat and simmer for about 20 minutes, or until tender all the way through. Test with a fork or skewer. Drain and let cool, then cut into 1/2-inch dice. - Make the Dressing:
In a small bowl, whisk together the mayonnaise, yogurt, mustard, horseradish, 1 teaspoon of the salt, and the black pepper. - Mix and Chill:
In a large bowl toss the beets, potatoes, pickles, apples and onion with the dressing. Chill for at least one hour before serving. - Serve:
Top with sliced eggs and parsley just before serving. - 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.
Notes
- Rosolje is a great make-ahead dish.The flavors meld, the color deepens, and it will keep in the fridge, covered, for up to 3 days. Add toppings just before serving.
- Nutrition Information: We do our best to provide accurate nutrition information using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: boil and roast
- Cuisine: Estonian