Estonian Beetroot and Potato Salad

Ingredients

• 4 medium-sized beetroots, cooked and diced (about 2 cups/470ml) 4 medium-sized beetroots, cooked and diced (about 2 cups/470ml)
• 4 medium-sized potatoes, boiled and diced (about 2 cups/470ml) 4 medium-sized potatoes, boiled and diced (about 2 cups/470ml)
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 dill pickles, diced 2 dill pickles, diced
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1/4 cup (60ml) extra-virgin olive oil 1/4 cup (60ml) extra-virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the diced beetroots, potatoes, red onion, dill pickles, chopped eggs, fresh dill, and parsley.
2. 2.
   In a separate small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper to make the vinaigrette dressing.
3. 3.
   Pour the dressing over the salad ingredients and gently toss until well coated.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled and garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Beetroots — To save time, you can use pre-cooked beetroots available in the grocery store. If using fresh beetroots, boil or roast them until tender before dicing.
• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes for a creamy texture in the salad.
• Dill pickles — Use crunchy dill pickles for a tangy flavor. If you prefer a milder taste, you can use sweet pickles instead.
• Apple cider vinegar — If you don't have apple cider vinegar, you can substitute it with white wine vinegar or lemon juice for a similar tangy flavor.
• Fresh herbs — Feel free to adjust the amount of fresh dill and parsley according to your taste preferences.

Tips & Tricks

• For a creamier texture, you can add a dollop of sour cream or Greek yogurt to the dressing.
• To enhance the flavors, allow the salad to marinate overnight in the refrigerator.
• Add a handful of toasted walnuts or pumpkin seeds for an extra crunch.
• Serve the salad on a bed of fresh lettuce leaves for an elegant presentation.
• This salad pairs well with rye bread or crispbread.

Serving advice

Serve the Estonian Beetroot and Potato Salad chilled as a side dish alongside grilled meats or fish. It can also be enjoyed as a light lunch option with a slice of rye bread.

Presentation advice

To make the presentation more visually appealing, arrange the salad on a platter in alternating layers of beetroots and potatoes. Garnish with fresh dill sprigs and a sprinkle of paprika for a pop of color.