Red beet salad or Rosolli

Serves
10

Cooktime

30 min

Ingredients

  3 (0,7 pounds) carrots
  3 (0,7 pounds) firm potatoes
  1,2 cup pickled red beet, cubed
  1 cup pickled cucumbers, cubed
  1-2 apples
  1 (red onion

  For the sauce:
  1 cup smetana or creme fraiche
  1 tbsp red beet marinade
  1/4 tsp sugar
  salt to taste

Instructions

  Boil the potatoes and carrots in their skins until they are very done. Let them cool. Skin and cube them so that all vegetable cubes are approximately the same size. Wash the red beet and cucumbers. Cube the apple. Skin the onion and cut into into small pieces.

  Mix the vegetables or put them in layers into a serving dish.

  Mix all sauce ingredients well and serve is a separate bowl.