Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 boiled Potatoes
- 4 boiled Carrots
- 4 boiled Beetroot or pickled beetroot
- 1 Gherkin
- 1 small Onion
- salt, White Pepper
- Dressing:
- 1 1/2 dl Cream
- 1 1/2 tsp Vinegar (10%)
- 1 1/2 tsp Sugar
- (water the beetroot was cooked in)
- =
Directions
Cook the Vegetables in their skin well beforehand until just tender.
Peel the vegetables and onion, and cut them into small, equal-sized cubes.
Mix them together and season with a little salt and white pepper.
Whip the Cream lightly, season with Sugar and Vinegar and add a few drops of Beetroot liquid for colour.
Serve the dressing separately.
Garnish the Salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.
Category:Finnish Salads
Category:Salads
Category:Recipes
Category:Finnish Recipes