Vinaigrette Vinegret Russian Beet Herring Salad Recipes
VINAIGRETTE / VINEGRET - RUSSIAN BEET & HERRING SALAD
Make and share this Vinaigrette / Vinegret - Russian Beet & Herring Salad recipe from Food.com.
Provided by alanh
Categories Russian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the beets, potatoes & beets.
- Slice the beets, potatoes, carrots.
- Slice the onion.
- cut up the pickles & herring into one inch pieces
- mix all ingredients.
- Can be stored for 4 days in the fridge.
- Serve with a good pumpernickel bread.
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
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- In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
- In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
- Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
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- In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
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