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Matjessalat with Beetroot (beetroot)

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Matjessalat with Beetroot (beetroot)

The perfect matjessalat with beetroot (beetroot) recipe with a picture and simple step-by-step instructions.

  • 4 Pc. Herring fillets
  • 2 kl. Beetroot (beetroot) cooked
  • 1 Apple
  • Spring onions
  • 4 kl Gherkins
  • Lemon juice
  • Olive oil
  • Chilli (cayenne pepper)
  • Finely chopped parsley
  • Horseradish freshly grated to taste
  1. Cut the boiled, peeled beets into leaves or cubes. Peel, quarter, core and peel the apple and cut into flakes or cubes. Also cut the pickles into slices.
  2. Then put all the ingredients in a bowl and mix with the finely chopped herring fillets and the parsley, also cut into small pieces. Season to taste with lemon juice, olive oil, and a pinch of cilli powder and leave to marinate in the refrigerator. When serving, pour freshly grated horseradish on top.
Dinner
European
matjessalat with beetroot (beetroot)

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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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