Salad with herring, marinated beetroot, and peas
Description
The recipe won't take much time. You can boil the beetroot for the salad or bake it in foil in the oven, whichever you prefer. For the peas, you can use canned, frozen, or fresh young ones. This salad goes perfectly with boiled potatoes or mashed potatoes. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients. You can use canned, frozen, or fresh young peas. Cook the beet in advance by boiling or baking until done, then let it cool and peel off the skin.
- 2
Step 2
Pour the oil and vinegar into a deep bowl, add ground pepper and a pinch of sugar if desired. Whisk the dressing with a whisk.
- 3
Step 3
Slice the onion into half-rings, cut the beet into strips, transfer to the dressing.
- 4
Step 4
Add fresh peas. If using canned peas, simply add them to the salad at the very end of preparation.
- 5
Step 5
Thoroughly mix the vegetables and let them marinate.
- 6
Step 6
Meanwhile, clean the herring. Cut off the head and tail, remove the innards, peel off the skin, separate the fillets from the backbone, and slice the fillets into thin pieces.
- 7
Step 7
Transfer the herring to the vegetables, mix well, and serve immediately. If the herring is not very salty, lightly season the salad with salt or add a little soy sauce.
- 8
Step 8
Place the herring, marinated beet, and pea salad in a mound on a flat plate, drizzle with the remaining dressing, and serve.