2cups(300g) diced cooked beets (pickled or boiled)
1cup(150g) diced potatoes
1cup(150g) diced carrots
1red onionpeeled and diced
1applepeeled and diced
½cup(75g) diced pickles/gherkins/cornichons
¼teaspooneach salt and pepper
For the rosolli dressing:
¼cup(60g) plain Greek yogurtor heavy cream - more traditional but fattier
1teaspoonapple cider vinegarnote: if using pickled beets, you can reduce this to ½ teaspoon
½teaspoonof beetroot juice if you have it from the jar/can (optional)
Add the potatoes and carrots to a pan of boiling water and boil for 5 minutes or until tender but not mushy. Drain, run under water to cool, drain again and set aside to cool completely.
Meanwhile, make the rosolli dressing by mixing all the dressing ingredients together in a small bowl.
When the potatoes and carrots are cold, add them to a large bowl with the beetroot, onions, apple and pickles, season with salt and pepper and mix well.
If serving right away, mix the dressing into the vegetables. Otherwise refrigerate both the veggies and dressing and mix before serving or serve the dressing on the side.
If you’re using pickled beets, reduce the amount of apple cider vinegar to ½ teaspoon.Make sure everything is chopped the same size so that all flavors are evenly distributed in each bite. Traditionally dressing is mixed into the salad but it can be served on the side. If you use a yellow or brown onion, the flavor may be a bit stronger.