Beetroot and herring Salad Christmas

Unusual salad design and taste reminiscent of "herring under a fur coat".

Recipe author

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Composition / ingredients

servings:

For white salad:

Herring (fillet)

Potatoes (baked in the oven, in foil)

Pears

0.5

Lemons

0.5

Onion (white)

Mayonnaise

Sour cream

White pepper

to taste

Salt

to taste

For red salad:

Beetroot (baked in the oven, in foil)

Cranberries

Pears

0.5

Onion (red)

Olive oil

Sugar

White pepper

to taste

Salt

to taste

For decoration:

Parsley (1-2 twigs)

to taste

Translation table of volumetric measures

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

Step-by-step cooking

Cooking time: 3 hours

Step 1:
Cut potatoes into small cubes.
Step 2:
Grate the beetroot on a coarse grater.
Step 3:
Finely chop the white and red onion.
Step 4:
Put the onion in different plates, pour boiling water for a few minutes. Then drain the water.
Step 5:
Peel and seed the pear. Cut into small cubes and divide into two parts.
Step 6:
Fillet cut into small cubes. Add lemon juice. Mix it up.
Step 7:
WHITE SALAD: Potatoes, herring, white onion, half a pear, sour cream, mayonnaise, white pepper, salt mix and put in the refrigerator for 2 hours.
Step 8:
Put the rest of the pears, cranberries and sugar in a saucepan with a thick bottom.
Step 9:
Cook the fruit on low heat until soft for 5 minutes.
Step 10:
RED SALAD: While the fruits are still warm, add beetroot, red onion, white pepper, salt, olive oil and mix everything together. Put it in the refrigerator for 2 hours.
Step 11:
Put on a dish in the form of diagonal stripes in a diamond - alternate white and red salads.
Step 12:
Decorate the white part with parsley. Bon appetit and Merry Christmas!