Tender salad of herring and beetroot with yogurt

An unusually delicious salad is sure to please you!

Recipe author

Delicate salad of herring and beetroot with yogurt

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Composition / ingredients

Servings:

Herring (salted herring)

Onion

Egg whites

Beetroot (medium size)

For soaking:

Lemon juice

For Sauce:

Yogurt (classic yogurt without fillers)

250

Sugar

Egg yolks

Mustard

0.5

For decoration:

Bell pepper (red)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 7 g

Fats 24 % 4 g

Carbohydrates 35 % 6 g

86 kcal

GI: 17 / 17 / 67

Step-by-step cooking

Cooking time: 2 h 30 min

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The culinary recipe for this salad was dictated to me by my neighbor in the country. Very tasty autumn food. Let's make a tender salad of herring and beetroot with yogurt together. Beetroot and chicken eggs are boiled until ready. Peel the onion head, finely chop it and soak it in lemon juice. We cut up the salted herring, separate the fillet from the bones and cut it into thin pieces. Ready beets and chicken eggs are cooled. Peel the beets and chop them with straws. We release the eggs from the shell and separate the whites from the yolks. Proteins are cut in the same way as beets. Combine all the prepared salad ingredients and mix, seasoning with sauce. For the sauce, rub the yolks with yogurt, adding granulated sugar. You can add a little mustard to the sauce. A tender salad of herring and beetroot with yogurt is spread on serving plates with a slide, decorated with thin circles of sweet red pepper. Try this salad, it is very tender and has a pleasant taste.