Happy Winter Solstice!
Well, actually that was yesterday but I was celebrating it in Estonia. That's when the holiday starts for me, lasting all the way to Talvennapa (January 13th), supposedly the coldest day of the year. Meanwhile, the Sun is sleeping so we have to light candles instead and feast.

One of those dishes that really make my Joulu is rosolli. Think I could eat a whole bucket of it. Rosolli or sallatti is a simple beetroot salad known in all of northern side of Europe from Netherlands to Russia. The name rosolli comes from Russian rosol, meaning salty. Of course everybody uses a bit different amounts, some leave apple or onion out altogether and some even put salted herring in it. But here's a recipe to start with.

- 4 beetroots
- 3 potatoes
- 3 carrots
- 1 apple
- 1 onion
- 2 pickles

Cook and peel the root vegetables. Cut all the ingredients into cubes. Mix. Serve cold, possibly together with whipped oat cream coloured and spiced with the vinegary pickling juice of beetroots.

Nutritional values / 1350 g:
energy 475 kcal
fat 1 g
protein 13 g
carbohydrates 96 g
fiber 25 g


  1. by the way, I added some rasberry vinegar to the whipped cream that I served with the rosolli. Not so traditional, but delicious in my opinion as rasberry vinegar goes nicely together with the beetroot.

  2. I've never seen rasberry vinegar anywhere but rasberry and beetroot does sound like a potentially great combination. Have to try it out!


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