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Home › Recipes › Beet Salad with Herring

Beet Salad with Herring


In a large pot of water boil beets for about one hour, or until soft when pierced with a knife. In a separate pot, cook the carrots for about 30 minutes, until cooked but still firm. Allow each vegetable to cool to the touch before further handling. Remove and discard the skins from the vegetables. Shred the carrots, and beets, (the smaller the better) keeping them in separate bowls.
Then you need to decide ether you are making individual salads or one big salad for a table. The directions are the same.
Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated carrots, then a layer of about half the beets. Spread about 3 tablespoons of yogurt or mayonnaise over the beets; and finally about half the eggs. Season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover and chill in the refrigerator for about 1 hour. Serve cold with fresh dill and salmon roe on top.


2 large carrots, washed

2 beets, washed with tops and bottoms removed

1/2 red onion, finely chopped

4 hard boiled eggs, finely chopped

1 (12 ounce) jar herring fillets, packed in oil, chopped

6 Tbsp. yogurt or light mayonnaise

salt and ground black pepper to taste

fresh dill for serving

salmon roe for serving