Rote Bete Salat with Herring

A characterful salad where earthy beetroot meets salty herring. Diced vegetables are bound by a sharp vinaigrette, offering a firm bite and a clean acid-fat balance.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 372
• Protein: 14 g
• Carbs: 34 g
• Fat: 18 g

Ingredients

• 600 g Red beet ( whole with skin )
• 400 g Potato ( waxy variety )
• 200 g Atlantic herring ( marinated fillets )
• 1 piece Red onion ( sliced )
• 1 piece Malus domestica Borkhausen ( tart, diced )
• 4 piece Sweet and sour gherkin ( chopped )
• 3 tbsp Rapeseed oil
• 2 tbsp Red wine vinegar
• 1 tsp Whole grain mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Dill ( minced )
• 0.5 piece Flat-leaf parsley ( minced )

Instructions

1. Cooking the roots

   Submerge beetroots and potatoes in cold salted water. Bring to a boil. Vegetables are ready when a knife blade slides in without any resistance. Drain and let cool slightly.

2. Dicing the ingredients

   Peel the warm vegetables. Dice beetroots, potatoes, herring, and apple into even one-centimeter cubes. Slice the red onion very thinly, almost transparently.

3. Preparing the dressing

   In the bottom of the bowl, dissolve salt in vinegar. Add mustard, pepper, then whisk in the rapeseed oil. The dressing should be emulsified and coat the spoon.

4. Mixing and resting

   Incorporate all ingredients into the bowl with chopped pickles, minced dill, and parsley. Mix gently to avoid mashing the potatoes. Let rest in the cold so the beetroot infuses everything.

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Chef's tips

• Do not peel the beets before cooking to retain their intense color.
• Prepare the salad 2 to 3 hours in advance for the flavors to fuse.
• If the salad is too dry after resting, add a splash of vinegar to wake up the herring's fat.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.