They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. Celebrating the 100th anniversary of our country, we carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. On the 100th birthday of our country, we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.
Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia. Post-war decades saw beetroot dishes become common in homes and cafeterias alike.
Preparation time: 45 min
Cooking time: 1,5 h
300 g beetroot (different colours)
200 g jalapenos filled with cream cheese
10 g hazelnuts
70 g different salad leaves
50 ml balsamic vinegar
50 ml oil from pepper marinade