Pink Winter Salad and Pork Chops

It’s not really called Pink Winter Salad, but hey – that’s what it looks like, so I’m using my creative license. A German friend once made a salad like this with herring in it for a group of us – she had learned it from her Russian relatives.  Also, in most of the South American cookbooks last month there was a variation on this theme called Ensalada Rusa, often made with green peas.  So apparently, this is one of those dishes that is widely appreciated enough to take hold and evolve within multiple cultures, including Scandinavia.

The salad is comprised of beets, potatoes and in this case – apples. The apple was a different variation on the theme which I really enjoyed, providing a nice crunch as well as a fresh sweetness when paired with the lemon and vinegar in the dressing.

Pink Winter Salad (Rossolli or Silsalat)
1 Yukon Gold potato, peeled and diced
2 c. fresh beets, peeled and diced
1/4 c. red onion, finely chopped
1 Granny Smith apple, peeled and diced
1/4 c. chopped dill pickle
3 Tbsp. red wine vinegar
3 Tbsp. canola oil
1/2 tsp. salt
chopped fresh or dried dillweed
2/3 c. sour cream
1 Tbsp. lemon juice
salt and pepper, to taste

Boil the potatoes and beets separately until tender (beets will be done more quickly than the potatoes). Use canned beets if you must, but fresh are much preferred if you can get them. Drain in a colander.  Meanwhile, mix together the onion, apple and pickle in a bowl.  Add the drained beets and potatoes. In a separate small bowl, whisk together the vinegar, oil and salt. Mix this first dressing in with the vegetables, sprinkle with dill and refrigerate for at least 30  minutes to chill.

Stir together the sour cream and lemon juice and pour this over the cooled vegetables, stirring just to mix. Season with salt and pepper and serve.  It is rather shockingly pink, but don’t worry – it tastes great! I guess if you are really put off by the color, you could always use yellow beets instead. Would be great for a breast cancer awareness party, though!

Adapted from: Scandinavian Feasts, by Beatrice Ojakangas

To round out this evening’s meal, I made pork chops dipped in egg and then breadcrumbs and fried in a non-stick pan. The pork was topped with mushrooms in a cream sauce.


One response to “Pink Winter Salad and Pork Chops

  1. That salad looks amazing!!! Your blog rocks!!!

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