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Beetroot and potato salad (rosolje)
The pink Estonian beetroot salad — earthy, tangy and full of vegetables.
EstonianSaladVegetarian option
6 servings · 30 min (plus cooling)
Ingredients
- 4 cooked beetroots, diced
- 4 boiled potatoes, diced
- 2 pickled cucumbers and 1 apple, diced
- 3 hard-boiled eggs, chopped
- 150 ml soured cream, 1 tsp mustard
- Salt and pepper
Method
- Dice all the cooked vegetables, the apple and the pickles to a similar small size.
- Whisk the soured cream with the mustard, salt and pepper into a dressing.
- Fold everything together gently so the beetroot colours the salad evenly.
- Chill for at least an hour before serving so the flavours settle.
Good to know
A festive staple. Leave out the egg and use plant yoghurt for a vegan version.
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Source: Nutrition estimated from standard ingredient values, rounded per serving. Method in our own words. · checked 2026-09-04
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