Rosolje (Estonian Beetroot & Potato Salad)

Ingredients

• 3 medium beetroot
• 3 medium potatoes
• 1 cup dill pickles (cut into 1 cm cubes)
• 1 granny smith apple (peeled, cored & cut into 1 cm cubes)
• 1/2 cup red onion (finely diced)
• 1/2 cup mayonnaise
• 1/2 cup Greek or Turkish yoghurt
• 1 tbsp mustard
• 1 tbsp horseradish or wasabi
• 2 tsp salt (divided)
• 1/2 tsp freshly ground black pepper
• 3 large eggs
• 2 tbsp chopped fresh herbs (parsley, dill, rocket, etc)

Instructions

1. 1

   --- Steps ---

2. 2

   Prepare beetroot & potatoes by scrubbing & peeling their skin.

3. 3

   Bring a pot of water to a boil, add 1/2 tsp salt, add potatoes & cook for 20 mins until tender but not too soft (add eggs at the halfway mark)

4. 4

   Remove both & transfer into a bowl of cold water.

5. 5

   When potatoes are cool enough to handle, cut into 1 cm cubes & set aside.

6. 6

   Peel off the egg shells then quarter or slice & set aside.

7. 7

   Into the same pot of water, add 1/2 tsp salt & beetroot.

8. 8

   Boil for 20-30 mins until tender, set aside to cool then cut into 1 cm cubes (reserve beetroot water to make pasta sauce, risotto, soup, etc)

9. 9

   In a small bowl add the rest of the ingredients (except eggs & fresh herbs) & whisk to combine.

10. 10

    In a large bowl, toss all the chopped ingredients with the dressing & chill for at least 1 hour.

11. 11

    When ready to serve, garnish with eggs & herbs.