Rosolli Beetroot and Herring Salad

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A festive Finnish Christmas salad of diced beetroot, potato, carrot, apple and pickled herring, served with a pink whipped-cream dressing. This Finnish-inspired seafood recipe, ready in about 30 minutes, pairs cooked beetroots, peeled and diced, cooked waxy potatoes, peeled and diced, cooked carrots, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium (about 500 g) cooked beetroots, peeled and diced
• 3 medium cooked waxy potatoes, peeled and diced
• 3 medium cooked carrots, diced
• 1 tart apple, cored and diced
• 250 g pickled onion herring fillets, drained and diced
• 1 small red onion, finely chopped
• 2 dill pickles, diced
• 2 hard-boiled eggs, chopped
• to taste salt and white pepper
• 200 ml heavy cream
• 2 tbsp beetroot pickling liquid or juice
• 1 tsp white wine vinegar
• 1 tsp sugar
• 2 tbsp fresh dill, chopped

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Dice the beetroot, potatoes, carrots, apple and pickles into small cubes of about the same size.
2. Step 2: Arrange the vegetables and apple in separate rows on a serving dish, or gently mix them in a bowl if you prefer. Season lightly with salt and white pepper.
3. Step 3: Fold in or scatter the diced herring and red onion.
4. Step 4: To make the dressing, whip the cream to soft peaks. Fold in the beetroot liquid, vinegar, sugar and a pinch of salt until it turns pale pink.
5. Step 5: Top the salad with the chopped egg and dill. Chill for 30 minutes and serve with the dressing on the side.