Rosolli

🛒 Ingredients

• Cooked Beetroots 100 g · 43 kcal
• Cooked Potatoes 70 g · 54 kcal
• Cooked Carrots 40 g · 14 kcal
• Pickled Cucumbers 30 g · 3 kcal
• Apple 20 g · 10 kcal
• Red Onion 15 g · 6 kcal
• Sour Cream 35 g · 56 kcal
• Beetroot Juice 10 g · 5 kcal
• White Vinegar 2 g · 0 kcal

👨‍🍳 Instructions

1. Boil the beetroots, potatoes, and carrots separately until tender; let them cool completely, then peel and dice all into small, even cubes.
2. Finely dice the pickled cucumbers, apple, and red onion. Combine all diced vegetables and apple in a large bowl.
3. For the dressing, combine sour cream, beetroot juice, white vinegar, salt, and black pepper in a small bowl; whisk until smooth and well combined.
4. Pour the dressing over the diced vegetables and apple. Gently fold all ingredients together until evenly coated and the salad has a uniform pink hue.
5. Cover and chill the Rosolli in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld.