Dish of Beet & Potato Salad
(click to enlarge)

Beet & Potato Salad


Estonia / Latvia   -   Rosolje Estonia   |   Rasols Latvia
Makes:
Effort:
Sched:
DoAhead:  		 3-3/4 #
***
20 min
Yes		 Very famous in Estonia and Latvia, this is a party salad, so made in party quantity. It is good for buffet as it won't wilt.

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1
1-1/2
9
4
6
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2/3
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1
1
1/2
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3
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ar
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#
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oz
oz
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T
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t
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-- Salad
Beets, red (1)
Potatoes (2)
Apple (3)
Pickles (4)
Options (if used)  
-- Dressing
Sour Cream
Mayonnaise
Mustard Dijon
Horseradish
Salt
Pepper
-- Garnish
Eggs, chopped
-- Options (5)
Herring
Smoked Chicken
Pork or Beef
Do-Ahead
  1. Boil BEETS until a skewer passes through the center of the biggest one without hitting a hard spot. Cool under cold running water until you can just handle them, then rub off the skins. They don't come off easily when cold.
  2. Hard boil EGGS for Garnish (see Boiling Eggs for best method). Chop fairly fine for garnish.
Make   -   (1-1/2 hrs)
  1. Cut cooked Beets into about 1/2 inch cubes.
  2. Peel POTATOES and cut into about 1/2 inch cubes. Place in a saucepan with cold water to cover. Bring to a boil and boil and simmer until tender through.
  3. Peel APPLE (unpeeled the dressing won't stick and the texture will annoy). Cut into 1/2 inch dice.
  4. Cut PICKLES into 1/4 inch dice.
  5. IF Using:   Cut Options into 1/2 inch dice.
  6. Mix all Salad Items in a mixing bowl. Refrigerate until well cold.
  7. Mix together all Dressing items. Mix into Salad until well distributed. Refrigerate, preferably for a couple of hours, but overnight is OK.
  8. Serve chilled, garnished with Chopped Eggs.
NOTES:

  1. Beets:

    These should be moderately sized fresh beets with the tops, or at least storage beets that are still alive, preferably with a little green sprouting at the top. Storage Beets that have the top cut off are not good flavor, may be fibrous, and bleed much of their red into the water.

  2. Potatoes:

      A list of Lithuanian potatoes I read had all but one well below the 20% starch of Russets, so White Rose or Red Potatoes will work fine here.

  3. Apples:

      These should be moderately tart apples like Granny Smith.

  4. Pickles:

      Medium size medium tart pickles work well here. Some still come from Poland, but by far the most come from India now.

  5. Options:

      The Meats must be cooked. The Herring should be pickled. In the photo recipe I used smoked chicken, which I had on hand, and it made an excellent replacement for herring. This idea came from a Rosolje recipe that served slices of smoked chicken on the side. Some recipes use smoked sausage.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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