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Beetroot salad with herring

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Ingredients for 2 servings:

  • 2 beetroots, fresh
  • 1 onion(s)
  • 3 cloves garlic
  • 1 pack of herring fillet(s) from the refrigerated section
  • 250 g yogurt
  • olive oil
  • salt and pepper
  • chives

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

with yogurt

Cook the beets, let them cool, peel them, and cut them into bite-sized pieces. Chop the onion, crush the garlic with the flat side of a knife, and finely chop it. Mix these three ingredients in a bowl with the yogurt and a dash of olive oil. Cut the herring into small pieces and add it. Season with pepper and chives. Be careful with the salt, as the herring is already salty. Let it sit in the refrigerator for a few hours so that the garlic can develop its full flavor. Season again before serving. Serve with fried potatoes or boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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