Rosolje: Estonian Idaho® Potato and Beet Salad

Rosolje: Estonian Idaho® Potato and Beet Salad

Lisa Goldfinger
Food Blogger
Panning The Globe

Yield: 10-12

A delicious lightened up, vegetarian version of Estonia’s famously delicious Rosolje: Pink potato and beet salad. It’s the perfect dish for your next party, picnic or BBQ.



  1. Preheat oven to 400ºF. Scrub beets and wrap them in foil. Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice.
  2. While beets are baking put potatoes in a large pot and cover with cold water by a few inches. Add a teaspoon of salt. Bring to a boil over high heat. Lower to a gentle simmer. Simmer for 20 minutes and check for doneness. Potatoes are done when tender all the way through. Test with a fork or skewer. Drain and cool. Cut into 1/2-inch dice.
  3. In a small bowl combine the dressing ingredients: mayonnaise, yogurt, mustard, horseradish, 1 teaspoon of salt, and pepper.
  4. In a large bowl toss all the chopped ingredients with the dressing. Chill for at least an hour.
  5. Garnish with sliced eggs and parsley, if you like.