Herring and Beetroot Salad

This salad combines pieces of herring and beetroot with a creamy yogurt, dill, and olive oil dressing.

5/5 (27)

Cook Time: 10

Total Time: 10

Course: Salad

Cuisine: French

Servings: servings

3 new-season cured herring
1 beetroot cooked, approximately 100 grams
1 apple preferably sweet and tart, moderate in carbohydrates; or 0.5 cucumber, skin on, low in carbohydrates
2 spring onions
0.5 red bell pepper
2 tablespoons yogurt dairy or plant-based
2 tablespoons extra virgin olive oil
1 handful fresh dill or 2 teaspoons dried dill

First prepare the dressing by mixing the yogurt with the olive oil and dill.
2 tablespoons yogurt, 2 tablespoons extra virgin olive oil, 1 handful fresh dill
Wash the apple, spring onions and bell pepper and cut them into pieces. Cut the beetroot into pieces. Mix everything with the dressing.
1 apple, 2 spring onions, 0.5 red bell pepper, 1 beetroot
Cut the herring into pieces and add them to the salad, mixing briefly.
3 new-season cured herring

For a strict paleo, AIP and nightshade-free version, omit the bell pepper.

Equipment: Bowl, knife, teaspoon.

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