Beetroot Salad with Herring (Vinegret)

1. 1 Beetroot≈ $2.50 per kg 120 g
2. 2 Potatoes≈ $2.19 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Salted herring filletpack 250 g ≈ $4.50 60 g
5. 5 Pickled cucumberspack 680 g ≈ $3.20 60 g
6. 6 Sauerkrautpack 500 g ≈ $3.00 50 g
7. 7 Onions≈ $1.60 per kg 20 g
8. 8 Sunflower oil 12 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the beet¹ and boil whole in its skin in boiling water for 40–45 minutes until tender: a fork should slide in easily.

2. Wash the potatoes² and carrots³, then boil in their skins in a separate pot for 20–25 minutes until tender.

3. Cool the vegetables, peel, and cut into 1 cm cubes.

4. Chop the pickles⁵ into small cubes, finely dice the onion⁷, and lightly drain the sauerkraut⁶.

5. Mix the beets¹ first with half the oil to prevent staining the rest, then combine with potatoes², carrots³, pickles⁵, sauerkraut⁶, and onion⁷.

6. Season with salt⁴, add the remaining oil, and gently fold together.

7. Slice the herring into strips and serve alongside the salad. Let the salad sit for 10–15 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.