A jewel-toned Finnish Christmas salad of finely diced beets, carrots, potatoes, apple, and pickles dressed in a rosy whipped cream and beet juice dressing.
Allergen Warning
Contains: dairy
Equipment needed
stovetop, pot, mixing bowl, whisk
Boil beetroots, carrots, and potatoes separately until tender. Cool completely, then peel.
Dice all cooked vegetables into small uniform cubes, about 5mm.
Dice the gherkins, apple, and pickled onion to the same size.
Combine all the diced vegetables, apple, and pickles in a large bowl and gently toss.
For the dressing, whip the cream to soft peaks, then fold in vinegar, sugar, a pinch of salt, and 2-3 tablespoons of beet cooking liquid for color.
Fold the pink dressing gently into the salad just before serving, or serve it alongside.
Chill for at least one hour to let the flavors meld.
Serve cold as part of the Finnish Christmas table alongside ham and casseroles.
Storage Instructions
Refrigerate up to 3 days. Mix the dressing in just before serving to keep the colors distinct. Do not freeze. Best made the morning of Christmas Eve.
Cultural Context
No Finnish Christmas table is complete without rosolli's jewel-toned mosaic of pink, orange, and purple diced vegetables. The creamy pink dressing, tinted by beet juice, turns the salad into an edible work of art.