Beetroot with Herring, Apple, and Onion (No Mayo)
A light alternative to the classic Russian salad without mayo: ready-cooked beetroot, herring, apple, red onion, lemon, and dill. This salad is fresh and not heavy.
- Time
- 15 min
- Serving
- 290 kcal
- Ingredients
- ≈ $2.09
- Protein
- 12 g
Ingredients
- 1 Cooked beetrootpack 500 g ≈ $2.50 120 g
- 2 Salted herring filletpack 250 g ≈ $4.50 55 g
- 3 Apples≈ $3.50 per kg 55 g
- 4 Red onion≈ $3.00 per kg 20 g
- 5 Sunflower oil 8 ml
- 6 Lemon≈ $4.70 per kg 15 g
- 7 Dillpack 50 g ≈ $1.80 5 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the beetroot into small cubes or thin slices.
Check the herring for bones and cut into small pieces.
Slice the apple3 into thin matchsticks and immediately drizzle with lemon6 juice to prevent browning.
Slice the red4 onion into thin half-moons and finely chop the dill7.
Mix the beetroot, herring, apple3, onion, dill7, sunflower oil, lemon6 juice, and black pepper.
Let the salad sit for 10 minutes in the fridge before serving—it’ll be softer when the onion mellows.
Tips
- Why it works
- Sprinkle the apple with lemon right away, otherwise it darkens within 5 minutes and spoils the look of the salad. Temperature doesn't matter, only speed.
- Substitutions
- Swap the herring for canned mackerel (55 g) or pickled sprats (40 g). Green onion works instead of red onion, but it tastes sharper.
- Common mistakes
- If the herring tastes bitter, slice it thinner and soak it in water for 10 minutes before mixing. The bitterness shows as white streaks on the pieces.
- Storing and reheating
- Keep for 2 days in the fridge, with a lid on. Don't reheat it, serve it cold.
- Serve with
- Serve with rye bread and lemon tea for lunch or dinner when you want a light but filling meal without meat.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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