I always look at rosolje on birthday tables with a slightly wistful expression – I’d like some too, but oh, that herring… From time to time, I still give it a try, hoping that maybe I’ve finally grown up and learned to like it. But it seems I still have some time to go… The only herring I can actually eat is probably a bit of a cheat – the Swedish-style one in a sweet red onion marinade, which is actually quite tasty. Any other form of that slippery fellow leaves me entirely cold.
Luckily, that doesn’t mean I have to give up a delicious creamy beet salad! One lovely afternoon, I scribbled down a rough plan on paper – well, let’s add some beets, carrots, definitely red onion, pickles, and maybe a bit of ham too. A classic mayonnaise-yogurt dressing on top, and it looked promising enough on paper. But reality knocked me off my feet. It was so much tastier than I could have imagined! Let’s just say that what was supposed to be a casual “taste test with a spoon” turned into me accidentally eating half of a VERY large bowl because I simply couldn’t stop. My stomach hurt all evening – probably from overeating just a bit… For that reason, I honestly can’t say how many servings this recipe truly makes – I might have eaten most of it by myself. But if you look at the amount, it should serve about ten people.
Beet Salad
Ingredients
Preparation
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Peel and boil the beets and carrots until soft.*
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Dice the ham, carrots, pickles, onion, and beets** and place everything in a bowl.
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In a separate bowl, mix together the mayonnaise, yogurt, mustard, and seasonings for the dressing.
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Pour the dressing over the chopped vegetables and mix gently. Let stand for one hour before serving. Garnish with a quail egg and a sprinkle of dill.
Note
*You can also use pre-cooked beets.
**I usually dice the beets on a plate using a fork – that way, I don’t stain my wooden cutting board or hands, which are quite hard to clean afterward. The fork replaces the hand and helps keep the beet steady while cutting.
