Rote Bete Salat with Herring
Ingredients
- 600 gRed beet (whole with skin)
- 400 gPotato (waxy variety)
- 200 gAtlantic herring (marinated fillets)
- 1 pcRed onion (sliced)
- 1 pcMalus domestica Borkhausen (tart, diced)
- 4 pcSweet and sour gherkin (chopped)
- 3 tbspRapeseed oil
- 2 tbspRed wine vinegar
- 1 tspWhole grain mustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcDill (minced)
- 0.5 pcFlat-leaf parsley (minced)
Method
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.
- 1
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
Peel the warm vegetables. Dice beetroots, potatoes, herring, and apple into even one-centimeter cubes. Slice the red onion very thinly, almost transparently.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.
