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Herring and Beet Salad

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
115 min
SERVINGS
20 servings
Lunch Eastern European Russian
Herring and Beet Salad
Ingredients
  • 3 whole russet potatoes
  • 2 large carrots, peeled
  • 2 beets, washed with tops and bottoms removed
  • 1/2 yellow onion, chopped
  • 1 (12 ounce) jar herring fillets, packed in oil
  • 6 tablespoons mayonnaise
  • salt and ground black pepper to taste
Instructions
1
Start by filling a large vessel with water and heating it until it reaches its boiling point.
2
Boil the potatoes, carrots, and beets in the hot water until they are cooked but still retain some firmness. The cooking time will vary depending on the vegetable: 15-20 minutes for potatoes, 25-30 minutes for carrots, and 40 minutes for beets.
3
Once the vegetables are cooked, let them cool down to room temperature before proceeding with further steps.
4
Remove and discard the outer layers of the potatoes and beets.
5
Shred the cooked vegetables into separate portions, keeping them distinct from one another.
6
Arrange roughly half of the onions and half of the herring fillets in a layer at the bottom of a bowl. Cover this initial layer with roughly half of the grated potatoes, followed by about half of the shredded carrots, and finally about half of the beets.
7
Spread a layer of mayonnaise approximately 3 tablespoons in size over the salad; season with salt and pepper to taste.
8
Repeat the layering process, starting with roughly half of the onions and half of the herring fillets, then adding about half of the grated potatoes, followed by roughly half of the shredded carrots, and finally about half of the beets.
9
Cover the salad with plastic wrap and refrigerate it for at least 1 hour to allow the flavors to meld together.
10
Serve the salad chilled, straight from the refrigerator.