Rosolli (Root Vegetables Salad)

Ingredients

• 3 potatoes (, firm)
• 3 carrots (, peeled)
• 3 fresh beets (, peeled)
• 1 large sweet and sour cucumber (, in brine, drained and diced)
• 1 tart apple (, peeled and diced)
• 1 small white onion (, diced)
• Salt
• White pepper
• 1/2 cup whipping cream
• 1 teaspoon white wine vinegar ((or brandy vinegar))
• 1 pinch sugar
• Beet broth

Instructions

1. 1

   Boil whole beets in a saucepan for 30 minutes.

2. 2

   Separately, boil carrots and potatoes in a saucepan for 30 minutes.

3. 3

   Cut the beets and the carrots into small dice.

4. 4

   Save the cooking water from the beets.

5. 5

   Leave the potatoes to cool, peel them and cut them into small dice.

6. 6

   Place the beets, carrots, cucumber, apple, onion (raw) and potatoes in a salad bowl and lightly season with salt and pepper.

7. 7

   Mix gently and reserve the mixture in the refrigerator.

8. 8

   --- Sauce ---

9. 9

   Using a whisk, beat the whipping cream until a loose foam forms.

10. 10

    Add the vinegar and sugar and 3 tablespoons of the reserved beet broth.

11. 11

    Take the vegetable mixture out of the refrigerator and serve with the sauce separately.