French · Lunch
Beet and Herring Salad
Chilled marinated herring fillets served over a bed of diced roasted beets, boiled potato, tart apple, and shallot, finished with sour cream, dill, and a squeeze of lemon. The classic Alsatian bistro plate pairs briny, oil-cured fish against sweet earthy beet and a cool creamy dressing.
$6
20 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
441Calories
21.8gProtein
26.5gFat
30.1gCarbs
11.7gSugar
5.1gFiber
1087mgSodium
107mgChol
8.9gSat Fat
835mgPotassium
92mgCalcium
2.6mgIron
15.8mcgVitamin B12
15mgVitamin C
gluten-free
low-calorie
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Wash and peel the beet and potato. Place both in a pot of cold water and set aside.
2
Boil
Bring the pot to a boil over high heat. Cook the potato for 15-18 minutes until a knife slides through easily; drain and cool completely.
3
Roast
Wrap the beet in foil and roast at 400°F (200°C) for 40-45 minutes until tender at the center, then cool, peel, and dice into small cubes.
4
Chill
Dice the cooled potato and beet. Toss them with diced apple, shallot, lemon juice, red wine vinegar, and olive oil. Refrigerate 15 minutes.
5
Assemble
Fold in the chopped dill, salt, and pepper. Mound the beet mixture on a plate and lay the sliced herring fillets on top.
6
Plate
Dollop with sour cream, scatter remaining dill, and serve. Keep the herring fillets whole and laid on top rather than tossed through.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 3 small fillets marinated herring fillets
- 22 medium beet (about 120g)
- 22 small potato (about 100g)
- 11 small apple
- 2 tbsp2 tbsp shallot
- 4 tbsp60g sour cream
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh dill, plus extra to garnish
- 1 tsp1 tsp red wine vinegar
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
