Estonian Rosolje [Rose Oh Lee Ya]
Roast Beef Salad with Root Vegetables
Learned from Maili Kern, of Parnu- Maa, Estonia, in Portland, Maine July 2009
4 medium yellow potatoes
5 medium beets
2 dill pickles, ¼ inch dice
1 Golden delicious apple
4 eggs
1 pound roast beef
1 8oz. jar pickled herring, drained, small dice
1 head leaf lettuce
½. cup light mayo
½ cup sour cream
1 tsp Dijon mustard
1 tsp white wine vinegar
Kosher salt
Pepper
Westphalian style pumpernickel bread (Rubschlager brand)
Butter
The day before or morning of:
Roast the beef (or get it already roasted at the deli). Brush it with olive oil, rub it with some garlic, season it with salt and pepper, and put it in a450 oven for 10 minutes, then turned the temp down to 325. Roast for 20 minutes per pound. Steam or boil potatoes and beets separately until a fork slides into them with little resistance, let cool and refrigerate. Hardboil eggs (cover with water, bring to a boil, turn to low and set timer for 13 minutes, strain, cover eggs with cold water, let rest 10 minutes, then peel shells off).
An hour before eating:
Peel potatoes and beets with a paring knife, and slice into 1/2 inch cubes. Cube beef and apple the same size. Put all in large mixing bowl with smaller dice of herring and pickle. In a separate bowl make the dressing by mixing sour cream, mayo, mustard, vinegar, salt and pepper. Add more mustard, salt, and vinegar to taste. Toss dressing with other ingredients. Line a serving dish with lettuce. Fill with salad. Garnish with wedges of hardboiled egg. Serve with pumpernickel bread and butter.
For questions or suggested revisions to this recipe, please contact lindsay@lindsaysterling.com
