Rosolli, Finnish Salad
Recipe: Rosolli, Finnish Salad
Rosolli, Finnish Salad is usually prepared during Christmas time. It is made of beetroot, apple, carrot, potato and onion. The dressing is fresh cream. Trust me this salad has become one of my favourite. We enjoyed as a light meal. A balance of flavours and different textures. Softness from the boiled potatoes, crunch from the carrot and beetroot, crispiness from the onion and apples. A symphony for the tongue… if there is something like that!
You may find recipes on the internet using sour cream, mayonnaise, cream cheese as the dressing but the traditional way to go is fresh whipping or double cream. Trust me it tastes simply awesome. The other addition is any pickled vegetable | vegetables. I’m not a pickled veggie person so wanted to omit it. However, hubby insisted that I try adding a bit. Nope didn’t use pickled gherkins but chose capers.
Sharing Rosolli, Finnish Salad Recipe With 2025 Alphabet Challenge Group
Imagine we’ve already reached the letter R. I feel time is flying. Didn’t I post a salad recipe a few days ago? Where ingredients are concerned R is for roti, rhubarb, red onion, raspberry, radish, raisins, red cabbage, rice, ragi, etc. Initial plan was to make a red cabbage salad. However, more research on the internet took me to Rosolli. And I am so glad that I made this Finnish Salad.
R is for Rosolli
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Ingredients Required For Rosolli, Finnish Salad
Beetroot
Either boil the beetroot whole and then peel and cut into small cubes or peel and cut the raw beetroot and then boil. Allow the cooked beetroot to cool down. If you prefer you can use pickled beetroot.
Potato
I prefer to peel and cut the raw potato into small cubes and then boil it till it is done. That way I don’t land up over cooking the potato. Feel free to use whichever method of cooking the potato you prefer. Allow the potato cubes to cool down.
Carrot
Peel and cut the carrot into small cubes. Add to some water and boil till done. Allow the carrot cubes to cool down.
Apple
I have used red apple for the salad. I didn’t remove the skin as I had bought organic apples. Remove the peel if it appears too waxy.
Onion
For this salad generally red onion is used. Peel and dice a small onion.
Vegetable Pickle
Use any vegetable pickle of your choice. Pickled gherkins, cucumber, zucchini, green beans, mixed, etc. I used capers as I am not a big fan of pickled veggies.
Pickle Liquid | Brine
Add a little to the salad for flavour.
Salt
Add according to your taste.
Pepper
Freshly cracked black pepper. We need about ½ tsp. Or add according to your taste.
Fresh Cream
For this salad I have used whipping cream.
Vinegar
Use cider or balsamic vinegar.
Sugar
An optional ingredient. I didn’t add any as for us the sweetness from the beetroot, potato, carrot and apple was enough.
ROSOLLI, FINNISH SALAD
Rosolli, Finnish Salad is usually prepared during Christmas time. It is made of beetroot, apple, carrot, potato and onion. The dressing is fresh cream. Trust me this salad has become one of my favourite. We enjoyed as a light meal. A balance of flavours and different textures. Softness from the boiled potatoes, crunch from the carrot and beetroot, crispiness from the onion and apples
Ingredients
- 1 cup beetroot peeled, diced and boiled
- ½ cup potato peeled, diced and boiled
- ½ cup carrot peeled, diced and boiled
- ¼ cup red onion peeled and diced
- 1 medium apple cored and diced
- 2 tbsp pickled vegetable chopped
- ½ tsp salt
- ½ tsp coarsely ground pepper
- ¼ cup fresh whipping cream
- 1 tbsp cider or balsamic vinegar
- 1 tbsp pickle liquid or brine
- 1 tsp sugar optional
Instructions
BOIL THE VEGETABLES
- I peeled and diced beetroot, potato and carrot. Measured it using a 250ml cup.
- Add about 2-3 cups of water in a saucepan. Add the diced potato.
- Cook till done. Keep an eye that they do not get over cooked and mushy.
- Drain out the potatoes in a colander or sieve. Save the water..
- Return the water to the saucepan. Add the carrots and boil till done.
- Drain out in a colander. Save the water.
- Transfer the water to the saucepan. Add diced beetroot and cook till done.
- Drain into a colander. You can save the water for soups, stews, sauces. etc. Or cool it and use it for plants.
- While the vegetables are cooling whisk the cream. Add salt and pepper and whisk till it becomes a bit thick. You don't want it too thick.
- Add beetroot, potato, carrot, onion and apple in a mixing bowl.
- Add the capers or any pickled vegetable of your choice.
- Add the vinegar and pickle liquid. Add also sugar if using any.
- Mix well.
- Add the cream and mix the salad.
- Allow the salad to chill for 1-2 hours before serving.
Notes
- If you use pickled beetroot then don't add any vinegar.
- Use any pickled vegetables of your choice - gherkins, cucumber, cabbage, green beans, etc. Chop it up finely before adding to the salad.
- If you don't want to use fresh whipping cream then replace it with sour cream.
- Adding sugar is optional.
- It tastes best when the salad is chilled a bit.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
14 Comments
Cinnamon Raisin Vanilla Zucchini Bread Muffins
August 27, 2025 at 7:31 am
[…] Rosolli, Finnish Salad by Mayuri’s Jikoni […]
hobby baker Kelly
August 27, 2025 at 11:52 am
Somewhere, there is a book quote that includes the words, “shockingly pink”, lol. But everything in this sounds good, and I love beets. I’m surprised I never saw this, growing up in a town with strong Scandinavian heritage! It’s a lovely salad, definitely worth trying out.
mayurisjikoni
August 29, 2025 at 5:28 pm
Thanks Kelly, I came across the salad recipe by chance. And I am so glad I did. Not only does it have a vibrant colour but it is really tasty.
Karen’s Kitchen Stories
August 27, 2025 at 12:41 pm
Mayuri, that color! It’s so beautiful and almost neon! The combination sounds so good and the salad sounds so easy. Perfect for the holidays!
mayurisjikoni
August 29, 2025 at 5:27 pm
Thank you so much Karen. I too love the colour of the salad.
Wendy Klik
August 27, 2025 at 5:21 pm
This sounds like a perfect salad, filled with all my favorite things.
mayurisjikoni
August 29, 2025 at 5:26 pm
Thanks Wendy, perfect and easy to make.
Colleen – Faith, Hope, Love, & Luck
August 27, 2025 at 5:23 pm
Waiting for the holidays for this recipe would be hard…it sounds delicious…and I look forward to trying it!!! Such a pretty color too!!!
mayurisjikoni
August 29, 2025 at 5:25 pm
Thanks Colleen we too love the colour. And it tastes awesome so try the recipe now.
Ricotta Red Pepper Dip – Magical Ingredients
August 28, 2025 at 12:37 am
[…] Mayuri’s Jikoni: Rosolli, Finnish Salad […]
Stacy
August 28, 2025 at 9:22 am
I would love this salad all year round but the gorgeous color does make it very festive for the holidays! So pretty!
mayurisjikoni
August 29, 2025 at 5:24 pm
Thank you so much Stacy. I agree with you, it is a salad not just for the holidays but can be enjoyed any time any day.
Radha
September 5, 2025 at 12:35 am
I love the vibrant color of this salad. The flavors sound balanced and i would love to have a bowl of it right now. Great choice for letter ‘R’.
mayurisjikoni
September 5, 2025 at 8:42 pm
Thank you so much Radha.