Rosolje: Estonian Beet and Potato Salad

Step 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.

Step 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.

Step 3

In a small bowl combine the dressing ingredients: mayonnaise, yogurt, mustard, horseradish, 1 teaspoon of salt, and pepper.

Step 4

In a large bowl toss all the chopped ingredients with the dressing. Chill for at least an hour.

Step 5

Garnish with sliced eggs and parsley, if you like.

Step 6

Note: This is a great dish to make ahead. It will taste even better when the flavors have time to meld, and it can be kept in the fridge, covered, for up to 3 days. Garnish just before serving.