Oven-roasted "Rosolli" Root Vegetables - Uunirosolli

I love oven-roasted beetroots! Here they are combined with mainly other rosolli ingredients benefiting from roasting too: carrots, parsnips, onions and apples!

Rosolli is a traditional Finnish Christmas salad: it consists mainly of cooked beetroots, beetroots in vinegar, carrots, potatoes, pickled gherkins and apples and you can top it with herring and cooked eggs. I find the original one offers nice contrast to the Christmas casseroles as it's served cold, tastes acidic and is not a puree. Rosolli is sometimes served with the "pink sauce" which is whipped cream seasoned with horseradish and coloured pink with the beetroot liquid. I remember how I wanted to taste it as a child (because pink foods!!!) and then when I got to it, it tasted so bad :D (Pink food, but tasting acidic and root-y... too much contrast to a seven-year-old). Though this "rosolli" is served warm and the taste is not acidic, it suits the Christmas table well. You could actually serve it instead of the casseroles.

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Oven-roasted Root Vegetables, or a warm "rosolli"

serves 4 as a side

4 beets
2 carrots
2 small (red) onions
1 parsnip
1 apple
1 Tbsp vegetable oil
1/2 tsp salt
1 tsp dried thyme
black pepper
100 ml creme fraiche + 50 ml light cream/milk

Preheat the oven to 225 C. Peel and cut the vegetables. Toss them in oil on a baking tray/dish, and season with salt and thyme (and pepper). Dot the dish with a mixture of creme fraiche and cream or milk. Roast in the oven for about 50-60 min. If the vegetables start getting colour too soon, lower the heat to 200 C and cover them with a foil.

(The beets take the longest to cook, so cut them small enough to cook with the rest of the vegetables or roast them for 10 minutes before adding the rest of the vegetables.)

Uunirosolli

4 punajuurta
2 porkkanaa
2 pientä punasipulia
1 palsternakka
1 omena
1 rkl rypsiöljyä
1/2 tl suolaa
1 tl kuivattua timjamia
(mustapippuria)
1 dl ranskankermaa + 0,5 dl maitoa/kevytkermaa

Esilämmitä uuni 225 asteeseen. Kuori ja paloittele kasvikset. Laita ne uunivuokaan ja pyörittele öljyssä ja mausta suolalla, timjamilla (ja halutessasi pippurilla). Lusikoi maidolla/kermalla ohennettu ranskankerma sinne tänne. Paahda uunissa n. 50-60 min. Alenna uuninlämpöä tarvittaessa ja peitä kasvikset foliolla tai leivinpaperilla.

(Punajuuret kypsyvät hitaammin kuin muut ainekset, joten leikkaa ne riittävän pieniksi tai kypsennä niitä n. 10 minuuttia ennen muiden juuresten lisäämistä.)

Adapted from Hyvää joulua by Teresa Välimäki et al.

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