Christmas Beet and Herring Salad

A striking presentation and a flavor reminiscent of the classic "herring under a fur coat."

Recipe author

Servings:

Herring (fillets)

Potatoes (baked in the oven, in foil)

Pears

0.5

Lemons

0.5

Onion (white)

Mayonnaise

Sour cream

White pepper

Salt

Beet (baked in the oven, in foil)

Cranberries

Pears

0.5

Onion (red)

Olive oil

Sugar

White pepper

Salt

Parsley (1-2 sprigs)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 38 % 9 g

Carbohydrates 38 % 9 g

139 kcal

GI: 60 / 0 / 40

Cooking method

Step 1:

Cut the potatoes into small cubes.
Step 2:

Grate the beet on the coarse side of a box grater.
Step 3:

Finely chop the white and red onion.
Step 4:

Put the white and red onion in separate bowls and pour boiling water over them for a few minutes, then drain.
Step 5:

Peel and core the pear. Cut it into small cubes and divide into two portions.
Step 6:

Cut the herring fillets into small cubes. Add lemon juice and mix.
Step 7:

WHITE SALAD: Combine the potatoes, herring, white onion, half the pear, sour cream, mayonnaise, white pepper, and salt, mix, and refrigerate for 2 hours.
Step 8:

Put the remaining pear, the cranberries, and the sugar in a heavy-bottomed saucepan.
Step 9:

Cook the fruit over low heat until soft, about 5 minutes.
Step 10:

RED SALAD: While the fruit is still warm, add the beet, red onion, white pepper, salt, and olive oil, and mix it all together. Refrigerate for 2 hours.
Step 11:

Arrange on a platter in diagonal diamond-shaped stripes, alternating the white and red salads.
Step 12:

Garnish the white sections with parsley. Enjoy, and Merry Christmas!