Rosolli Salad

Ingredients Edit

• 4 boiled potatoes
• 4 boiled carrots
• 4 boiled beetroot or pickled beetroot
• 1 gherkin
• 1 small onion
• salt, white pepper

Dressing Edit

• 1½ dl cream
• 1½ tsp vinegar (10%)
• 1½ tsp sugar
• (water the beetroot was cooked in)

Directions Edit

1. Cook the vegetables in their skin well beforehand until just tender.
2. Peel the vegetables and onion, and cut them into small, equal-sized cubes.
3. Mix them together and season with a little salt and white pepper.
4. Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for colour.
5. Serve the dressing separately.
6. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.