Rosolje (Estonian Beetroot & Potato Salad)

Ingredients

3 medium beetroot3 medium potatoes1 cup dill pickles (cut into 1 cm cubes)1 granny smith apple (peeled, cored & cut into 1 cm cubes)1/2 cup red onion (finely diced)1/2 cup mayonnaise1/2 cup Greek or Turkish yoghurt1 tbsp mustard1 tbsp horseradish or wasabi2 tsp salt (divided)1/2 tsp freshly ground black pepper3 large eggs2 tbsp chopped fresh herbs (parsley, dill, rocket, etc)

Steps

Prepare beetroot & potatoes by scrubbing & peeling their skin.Bring a pot of water to a boil, add 1/2 tsp salt, add potatoes & cook for 20 mins until tender but not too soft (add eggs at the halfway mark)Remove both & transfer into a bowl of cold water.When potatoes are cool enough to handle, cut into 1 cm cubes & set aside.Peel off the egg shells then quarter or slice & set aside.Into the same pot of water, add 1/2 tsp salt & beetroot.Boil for 20-30 mins until tender, set aside to cool then cut into 1 cm cubes (reserve beetroot water to make pasta sauce, risotto, soup, etc)In a small bowl add the rest of the ingredients (except eggs & fresh herbs) & whisk to combine.In a large bowl, toss all the chopped ingredients with the dressing & chill for at least 1 hour.When ready to serve, garnish with eggs & herbs.