Rosolli Finnish beetroot and potato salad
A bright pink Finnish winter salad of beetroot, potato, carrot and pickles in a light cream dressing.
- Time50 min
- LevelEasy
- Costabout £0.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes and carrots in one pan of water for 18 minutes until just tender. Drain and cool completely.
18 min - 2
Peel the potatoes and carrots and cut into small 1cm cubes. Put into a large bowl with the beetroot, gherkins, apple and red onion.
- 3
Whip the cream to soft peaks, then fold in the vinegar, sugar, salt and 2 tablespoons of liquid from the beetroot pack or a splash of water.
- 4
Fold the dressing gently through the salad. Do this just before serving or the whole bowl turns deep pink.
- 5
Scatter over the dill and chill for at least 30 minutes before serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
