Herring salad with beetroot

- a very simple salad - prepared with baked beets - it can be made up to 3 days before serving

Preparation time: 20 minutes Beetroot baking time: 1 hour 20 minutes Potato cooking time: 25 minutes Number of servings: 1150 g salad Energy value 106 kcal Carbohydrates 8 g - Including sugars 3 g Protein 5 g Fat 6 g Diet: gluten-free, low-sugar.

• 2 baked beetroots - about 400 g
• 3 herring fillets, e.g. in oil - up to 300 g
• 250 g cooked potatoes - about 3 medium
• 2 medium pickled cucumbers - about 100 g
• half a small red onion - about 50 g
• 6 tablespoons of natural yogurt - about 120 g
• 1 tablespoon of good quality mayonnaise - about 20 g
• a handful of chopped chives or dill
• optional additions: hard-boiled eggs; yellow cheese; canned peas; cooked carrots; apple

Herring salad with beetroot

My glass holds 250 ml. The vegetables were weighed before any peeling/preparation.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. The listed ingredients yield approximately 1150 grams of herring salad with roasted beets. This will make about six servings. Before preparing the salad, I encourage you to read the entire post first. It includes some interesting tips on ingredients and their substitutes. You might want to add something to your salad, like cooked carrots or hard-boiled eggs.

Herring salad with beetroot recipe

Start with the beets. You can roast them up to two days before preparing the salad. Simply wrap them in plastic wrap once cooled and store them in the refrigerator. Wash the beets and pat them dry with a paper towel. Since I'm roasting the beets in the oven, I wrap them individually in a piece of aluminum foil. For convenience, I place the beets in a baking pan/loaf pan or other oven-safe container to prevent any beet juice from leaking out. If you don't want to use foil, cover the baking dish with another, flat dish/tray.

I bake the beets prepared this way for about 60-90 minutes. Small ones take up to an hour, and large ones up to 90 minutes. I place them on the middle rack with the top/bottom heat setting at 200 degrees Celsius. After baking, I carefully remove the foil and place the beets on a plate to cool, then peel them.

Tip: If you prefer to cook the beets, simply place them in a pot (without peeling) and simmer on low heat, covered. Cooking and baking times are similar. After cooking, drain the colored water and set the beets aside to cool before peeling. The beets don't need to be very soft. Peel the cooled beets. This skin will come off easily by lightly scraping it with a knife. It's best to trim both ends.

Cut the peeled and cooled beets into small or bite-sized cubes. I cut the beets into large cubes, about 1.5 cm in size.

While the beets are roasting/cooking, peel and boil a few potatoes in salted water. You'll need at least 250 grams of cooked potatoes. Choose potatoes of similar size so you can cook them whole. I used three medium-sized potatoes. Dice the cooked and cooled potatoes into smaller or larger cubes. Set aside.

The most delicious herring salads are usually made with young herring that haven't spawned yet. However, purchasing matjes herring is quite difficult because they are very expensive and hard to find in local stores. Therefore, you can easily go for classic brined or oil-packed herring fillets. This time, I used Matjes herring fillets in oil. Three herring fillets weighed a total of 300 grams. I patted them dry with paper towels and cut them into pieces no wider than 1.5 cm. I recommend rinsing salt-packed herring in cold water.

Prepare a large bowl and start combining all the ingredients. Place the cooled, diced potatoes and beets in the bowl. Add the herring fillets.

Tip: You can also easily prepare a salad in which all the ingredients are chopped much finer than I did. To make the herring and beetroot salad more delicate, feel free to add a few hard-boiled eggs or more potatoes. Boiled and diced carrots will also add a touch of sweetness.

Add about 100 grams of finely chopped pickled cucumbers and about 50 grams of finely chopped red onion to the bowl. Add six tablespoons of creamy plain yogurt, or about 120 grams, and one tablespoon (or more) of good-quality mayonnaise.

Tip: You can swap the red onion for garlic or regular onion. For sweetness, crispness, and a touch of tartness, add a piece of peeled, firm apple, diced, and more. Adding yellow cheese to the salad will make it more filling.

Mix all the ingredients thoroughly and taste the salad. I don't add any additional spices, but you may want to lightly season it with salt or a pinch of pepper. The herring with beetroot can be served immediately or after chilling in the refrigerator. Before serving, sprinkle with a generous amount of chopped chives.

Herring and beetroot salad, kept in a covered glass container in the refrigerator, will keep for at least three days. It may become slightly dry if refrigerated for longer periods. Simply add a spoonful of yogurt and stir.

Enjoy your meal.