Best Russian Beet Salad With Herring Recipes

Vinaigrette / Vinegret - Russian Beet & Herring Salad image

Provided by alanh

Categories Russian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 beets
3 potatoes
2 carrots
1 onion
2 -3 pickles (I prefer the salted type)
2 herring fillets
50 g canned peas
2 tablespoons vegetable oil
100 g sauerkraut (optional)

Steps:

Nutrition Facts : Calories 379, Fat 15.5, SaturatedFat 2.9, Cholesterol 55.2, Sodium 428.9, Carbohydrate 39.2, Fiber 6.4, Sugar 7.7, Protein 21.6

RUSSIAN BEET SALAD WITH HERRING image

Provided by Ellen Bales

Time 55m

Number Of Ingredients 7

3 large russett potatoes
2 large carrots, peeled
2 beets, washed with tops and bottoms removed
1/2 yellow onion, chopped
1 jar(s) (12 oz.) herring fillets, packed in oil
6 Tbsp mayonnaise
salt and pepper to taste

Steps:

1. Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. You may stagger the start times.
2. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
3. Arrange about half the onion and half the herring fillets in a layer in the bottom of a glass bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrots, and finally about half the beets.
4. Spread about 3 Tbsp. mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.