One of our family's favourite classic recipe is the Estonian beetroot and potato salad called Rosolje (ro-sol-ye). I absolutely love beetroot in all shapes and forms. Freshly juiced in the morning, roasted in the oven, or the main component in salads - the options are endless. But I must say that our family's favourite is still the Rosolje salad.
I must admit that it's very hard for me to write those family recipes down on paper, because I never cook anything exactly according to a recipe. And usually I am used to making salad portions that will last for days. So if you don't have 10 family members eating at the dinner table I suggest you halve the amounts.
ESTONIAN BEETROOT AND POTATO SALAD: ROSOLJE
- 5 little beetroots (boiled until soft)
- 1,5 kg potatoes (boiled until soft)
- 1 medium apple
- 1 little white onion
- 1 jar of marinated pickles
- 150g of tofu (I used tofu with herbs)
- about 4tbsp of sweet mustard
- 400ml of your favourite vegan mayo
Chop all the ingredients finely and mix them together. Season with salt and add mustard to taste. Add the vegan mayo or mix of vegan mayo and some vegan kitchen cream. Let it set a bit. Those traditional salads made with cream are always better when made the night before the party, so the tastes have time to mix. Enjoy with your family!