My 'Finnish Christmas with a Twist'-menu would not be complete without rosolli, a humble vegetable salad that so unconditionally belongs to a Finnish Christmas table. You may have noticed the abundance of beetroot recipes in this blog lately, but please allow me to squeeze one more in, as the gorgeously ruby root vegetable is definitely the quintessential ingredient in this salad.
I've tweaked the dish slightly, replacing normal potato with sweet potato, adding in some spring onions and leaving out the traditional gherkins plus the sour cream sauce. Nevertheless, this simple salad will most certainly be part of my Christmas table and I am more than happy to share the recipe with you.
3 medium size beetroot
1 medium size sweet potato
2 green onions
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
pinch of sea salt
1. Wash all the vegetables well (do not peel the vegetables at this point as they will hold their shape better with peels on) and place the beetroot in a large casserole. Top the beets with water and bring the water to boil. Let simmer until the beets are just tender. Drain and leave to cool.
2. Cut the carrots and sweet potato in equal size chunks and place in a casserole. Top with water and boil until tender. Drain (reserve this water as it makes a delicious broth!) and leave to cool.
3. Peel the vegetables and cut into small cubes. Thinly slice the green onion and add that in. Season the vegetables with sherry vinegar, extra-virgin olive oil and a pinch of sea salt. Serve as a side dish.