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– this is not only the famous “fur coat”. With this combination you can create a huge number of dishes - and they will be no worse! It's time to try them, so that for the next holidays you can please your loved ones and guests with a delicious and original menu, but with a familiar “twist”. So, five options for your attention.

Summer, when the combination of flavors is very unusual, but successful! After such a dish, the desire to experiment in the kitchen will only intensify. And the added avocado, which is rarely combined with fish, adds freshness to the whole dish.

What you will need:

• 1 avocado;
• 70 grams of radish;
• 100 grams of small beets;
• 2 leaves of romaine lettuce;
• 100 grams of herring;
• 40 ml olive oil;
• Spices;
• 20 ml lemon juice;
• 1 iceberg lettuce;
• 30 grams of green onions.

Herring and beet salad:

1. The beets must be peeled, washed, boiled, and cut into thin slices.
2. Lettuce leaves need to be washed, then the moisture removed and cut into large pieces or torn by hand.
3. Wash the avocado, cut it in half, turning the knife around the pit, break the fruit in half and get rid of the pit. Next, remove the skin and cut the pulp into small pieces.
4. Wash the herring, fillet and cut into neat pieces.
5. Wash the radishes and cut into thin slices.
6. Mix olive oil with lemon juice and add spices to taste.
7. Wash the green onions and chop finely.
8. Mix avocado, radishes, herring, green onions, lettuce and beets.
9. Pour the resulting dressing over the ingredients, add a little salt and mix again. Salad ready. Bon appetit.

Tip: one option for preparing the sauce is to mix and puree all the ingredients in a blender until smooth. It will be better if you first let it stand in the refrigerator for about 2 hours.

Beetroot salad with herring

This is a great option for a quick and satisfying winter salad. may resemble the well-known “fur coat”, but differs in both consistency and taste. A good alternative to a full dinner.

What you will need for the herring and beet salad:

• 420 grams of herring;
• 70 grams of mayonnaise;
• 1 beet;
• 4 leaves of green salad (can be replaced with the green part of Chinese cabbage);
• 4 medium potatoes;
• 2 avocados;
• 15 ml 5% vinegar;
• sugar and spices;
• 50 ml sunflower oil.

Beetroot and herring salad:

1. The fish needs to be washed and filleted, cut into small pieces.
2. Mix 20 grams of sunflower oil, vinegar, a little sugar and spices. Place herring in the resulting marinade and place in the refrigerator for an hour.
3. The potatoes must be washed, then boiled and peeled when cool. Cut into cubes.
4. Wash the avocado, remove the pit and peel, and cut the pulp into small pieces.
5. Wash the beets and let them cook, then peel and cut into cubes. Then mix them with a small amount of vegetable oil and leave for about 5 minutes.
6. Wash the lettuce leaves and tear them into large pieces with your hands.
7. Mix all ingredients and place them on a plate.
8. Pour vegetable oil over the finished dish and serve.

Important: beets should definitely be mixed with vegetable oil. After this, she will not be able to dye the rest of the ingredients burgundy so quickly and intensely.

Herring salad with beets

Very spicy fish with lots of vegetables. It turns out useful, bright, and interesting. This recipe is a wonderful replacement for dinner or lunch. does not cause any burden on the stomach.

What you will need for a salad with beets and herring:

• 820 grams of herring (fillet);
• 2 sweet green peppers;
• 60 grams of sour cream;
• 1 bunch of radishes;
• 1 beet;
• 60 ml mayonnaise;
• 1 bunch of lettuce leaves;
• 5 eggs;
• 2.5 glasses of wine;
• Spices and soy sauce.

How to prepare beet and herring salad:

1. The radishes need to be washed and then cut into thin slices.
2. Wash the green pepper, carefully remove the stalk with seeds and white partitions. Then cut the fruit into rings.
3. Wash the lettuce leaves and remove moisture. They must be placed on the bottom of the plate.
4. Wash the radishes, dry them a little, cut each root vegetable in half and cut into thin slices.
5. Marinate the cleaned herring fillets a little in wine, adding black pepper.
6. The beets need to be boiled and be sure to add salt to the water. Next, peel and cut into small cubes.
7. Remove the fish from the marinade and allow it time to drain. Next, cut and place on the leaves.
8. Mix mayonnaise and sour cream, add soy sauce and spices to taste. Pour a little of this dressing over the fish.
9. Place all the vegetables on top of the herring in random order.
10. Eggs must be boiled until the yolk becomes firm. Next, peel them and cut them into equal slices. Place over the vegetables and top with a little more dressing. Serve immediately.

Tip: Another sauce that can be used with this recipe is butter sauce. To do this, mix olive oil and soy sauce together, adding your favorite spices. For those who like it spicy, you can add finely ground or small amounts of chili powder.

Salad with herring and beets

This particular recipe is very reminiscent of Japanese cuisine. It is a little piquant and very fresh, and the grapefruits included in the dish make it even more flavorful and healthy.

What you will need:

• 320 grams of herring;
• 2 grapefruits;
• 10 cherry tomatoes;
• Provencal herbs;
• 30 grams of teriyaki sauce;
• 2 small onions;
• 15 ml olive oil;
• 15 ml soy sauce;
• 300 grams of beets;
• Spices.

How to assemble a herring and beet salad:

1. Both grapefruits need to be peeled and all the juice squeezed out.
2. The fish needs to be washed, then filleted and cut into pieces. They need to be marinated in grapefruit juice with Provençal herbs and add a little salt.
3. The beets need to be peeled, washed and then cut into thin slices. Roll in a small amount of sunflower oil.
4. Wash the tomatoes and cut them into slices.
5. Peel the onion, cut off the roots, wash and cut into half rings.
6. Whisk olive oil with teriyaki sauce and soy sauce. Add spices to taste.
7. Mix all the vegetables together, then pour in the dressing and stir again.
8. Place the fish on top in random order. Serve immediately.

Tip: Before squeezing juice from citrus fruits, they need to be prepared. You need to roll the fruit on the table, pressing it with your palm. Then squeeze out as usual. After this procedure, there will be more juice and you will not need to use a spoon.

Norwegian salad with herring and beets

Finally, the one that can bring about a whole revolution of tastes in your kitchen. This is such an extraordinary decision that only a gourmet or an extreme person in pursuit of new products will decide on.

What you will need:

• 260 g of different lettuce leaves;
• 1 head of red onion;
• 120 g herring;
• 10 grams of grainy mustard;
• 1 beet;
• 60 g grapes;
• 60 g cherry tomato;
• 220 g pancakes;
• 60 ml olive oil;
• 60 g radish;
• 120 g peeled shrimp;
• 1 pear;
• Honey and spices.

Norwegian salad with herring and beets:

1. Mix mustard, honey and olive oil until smooth.
2. Wash the lettuce leaves, remove any moisture, and chop finely.
3. The fish must be washed and filleted, then cut into pieces.
4. Wash and cut the radishes.
5. Peel the beets, wash and chop. Dip the pieces in sunflower oil and let it drain completely.
6. Wash the pear, remove its core and cut into pieces.
7. Remove the skins from the red onion and then cut into thin rings.
8. Wash the grapes and separate the berries from the bunch. It is advisable to take seedless. cut
9. Wash the cherry tomatoes and cut them finely.
10. The shrimp need to be rinsed and then set to cook. For improved taste, you can add lemon and fresh rosemary to the water. Then they need to be taken out, cooled and cleaned of the shell, head and intestines. Seafood is cooked for only 3-4 minutes. Cut into pieces
11. Mix all ingredients together. If desired, you can drizzle olive oil on top and add spices.
12. Place some lettuce on the finished pancakes and wrap.

After such a variety of salads with beets and herring, no one will have any doubts either about their existence or about the imagination of culinary specialists. The kitchen loves all kinds of experiments, this is especially interesting with traditional dishes, the hardest thing to decide on is them. A good mood and delicious food, aromatic and bright, will not leave indifferent even those who do not like fish. In addition, they are all very healthy and rich in vitamins. Bon appetit!

Fans of herring under a beet coat will be pleased with another layered salad with their favorite ingredients. In addition to the usual ingredients, it contains mushrooms, which will add a completely new taste to the snack familiar from childhood.

Layered beet salad with herring and mushrooms

Important:
1 - it is advisable to boil beets and chicken eggs in advance, for example, the night before;

2 – instead of fillet, you can use a whole herring carcass, but it must be very carefully removed from the bones, which is not as easy and quick as we would like;

3 – each layer of salad must be thoroughly coated with mayonnaise.

Ingredients:

• boiled beets – 1 pc.,
• mushrooms (champignons) – 250 grams,
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• spring onion – 1 pc.,
• hard-boiled eggs - 3 pcs.,
• herring fillet – 200 grams,
• green onions 3-4 feathers,
• sunflower oil 1-2 tablespoons,
• salt and ground black pepper - 2-3 pinches each,
• mayonnaise - to taste.

Cooking process:

Cut the herring into small cubes and place the first layer in a salad bowl. Sprinkle the salted fish generously with finely chopped green onions.

Peel chicken eggs, grate them on a grater with large holes and place in a second layer.

Peel the thin skins of the champignons, cut into medium-sized cubes and fry in sunflower oil. Fry the mushrooms over fairly high heat until the released liquid has completely evaporated, and at the end of cooking, be sure to sprinkle them with salt and black pepper. Allow the champignons to cool completely and only then place on top of the eggs.

Note: if desired, fried mushrooms can be replaced with salted or pickled ones, which will make the salad more piquant.

Peel, grate and season with mayonnaise. Very carefully cover the champignons with the beets, leaving no gaps. The beetroot layer is the last, after which the salad can only be sprinkled with diced green onions again.

Be sure to let the layered salad of beets, mushrooms and herring brew for 2-3 hours, so it will become even juicier and more tender.

Lightly salted herring is a low-calorie product; the fish contains about 88 calories per 100 g, while there are completely no carbohydrates. These indications make it one of the most popular products if you want to lose weight and lose weight. However, it should also be consumed due to the presence of easily digestible protein, Omega-3 fatty acids, selenium, etc. These components are a powerful antioxidant, they improve the functioning of the cardiovascular system, promote the proper development of the visual organs in the embryo, and much more. And when combined with herring and beets, it is not only an excellent taste combination, but also a whole storehouse of beneficial properties. That is why salads and snacks made from these products are widespread and loved by many not only in our country, but also abroad.

This salad is seasoned with vegetable oil. But if desired, you can use mayonnaise, sour cream, olive oil, mustard and other mixtures of sauces for dressing. I assure you that the salad will be delicious with any dressing. This salad can be both an everyday quick-cooking option and a festive table decoration. After all, herring always brightens the taste of any dish!

• Calorie content per 100 g - 111 kcal.
• Number of servings - 2-3
• Preparation time - 20 minutes to cook, plus time to cook the beets

Ingredients:

• Lightly salted herring - 1 pc.
• Green onions - bunch
• Beets - 1 pc.
• Onions - 1 pc.
• Vegetable oil - for dressing

Preparing salad with herring and beets:

1. Pre-boil the beets or bake them in the oven. Afterwards, cool completely, peel and cut into cubes or strips. Bake the beets in foil in the oven at 180 degrees for about 1-2 hours. Cook the beets in water on the stove for 1-2 hours. The cooking time of the vegetable depends on the age and size.

2. Wash the green onions and finely chop them. Place in a bowl with beets.

3. Peel the herring from the film, carefully rip open the belly and remove the insides. Also remove the black film from the inside of the abdomen. Cut off the head, tail and fins. Rinse the herring under running water and pat dry with a paper towel. Separate the fillet from the backbone and cut it into thin strips, which you place in a salad bowl with all the products.

4. Peel the onions, wash and chop. If you wish, you can pre-marinate it in table vinegar and sugar. This will only make the salad tastier.

5. Season the products with refined vegetable oil and mix well. Taste the salad and season with salt if desired. However, due to the salted herring, salt may not be needed. The salad should be served after cooling it in the refrigerator with mashed potatoes or boiled potatoes in their jackets.

Step 1: Prepare the beets.

Rinse the beets, dry them with paper towels and wrap each one in foil. Wrap tightly, maybe in 2-3 layers. Then send the beets to preheated 180 degrees oven and bake the vegetables there for 35-40 minutes.
After baking, remove the foil, cool the beets and remove the skin.
All you have to do is grate the peeled beets on a medium grater.
Important: The larger the beets, the longer they need to bake completely.

Step 2: Prepare herring, onions and eggs.

Rinse the herring fillets with cold water to remove any oil, and then wipe dry with a paper towel. Then cut the fish into small cubes.
Cool hard-boiled chicken eggs, peel them, and then chop into medium-sized cubes.
Large pieces are very useful in this salad, so you should not chop them either in the case of herring or eggs.
Wash the green onions, we only need the green part, so feel free to cut off the white part. Afterwards, crumble the feathers into small pieces.

Step 3: Prepare a festive salad of beets and herring.

Let's start collecting the salad. To do this, place pieces of fish fillet on the bottom of the salad bowl. Top them with two tablespoons of mayonnaise.


Place grated beets on top of the mayonnaise. The next layer is again two tablespoons of mayonnaise.


Now it's the turn of the eggs. Place them and cover with the remaining mayonnaise.
Garnish the beet and herring salad with chopped green onions. For greater effect, you can place a small piece of herring and a slice of tomato on top, for example.
Before it's time to serve the salad, put it in the refrigerator to soak a little.

Step 4: Serve the festive beet and herring salad.

Serve the festive beet and herring salad in the same salad bowl in which you prepared it. It is desirable that it be transparent so that the layers of lettuce are visible through its walls. Then it will turn out not only very tasty, but also incredibly impressive.
Bon appetit!

Beets can also be boiled, although they taste better baked.

If you use homemade mayonnaise, the salad becomes healthier and tastier.

Recipe beet and herring salad:

This delicious and simple dish requires boiled beets. Therefore, first you need to wash it and boil it until fully cooked, which will take about 45-50 minutes over medium heat.

Cool the finished beets, it’s even better to cool them in the refrigerator, then peel them and grate them on a coarse grater, since on a fine grater the beets will release a lot of juice, which will be superfluous in the salad. Peel the onion, rinse and finely chop with a knife. If desired, the onion can be doused with boiling water or sprinkled with vinegar to slightly reduce its spiciness. Mix beets with onions, add salt to taste, but keep in mind that the salad also uses herring and mayonnaise, which already contains salt.

Cut the herring fillet into cubes, preferably so that they are not very large.

Add herring to the beet salad and stir. It is desirable that the ratio of beets and herring in the salad is approximately the same, so that the taste is balanced and pleasant.

All that remains is to season the salad with light-fat mayonnaise. Black pepper and herbs are added to taste.

This salad should be served chilled. Therefore, either cool all the ingredients before cooking, or dress the chilled salad just before serving so that it does not “drip.” Serving is your choice - in portions or in a common salad bowl. Beetroot and herring salad is ready!