Norwegian Beetroot Salad

Ingredients

• 4 medium-sized beetroots, cooked and sliced (500g / 1.1 lb) 4 medium-sized beetroots, cooked and sliced (500g / 1.1 lb)
• 200g (7 oz) pickled herring fillets, drained and chopped 200g (7 oz) pickled herring fillets, drained and chopped
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 radishes, thinly sliced 2 radishes, thinly sliced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 20g (15g sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper to make the vinaigrette dressing.
2. 2.
   In a large mixing bowl, combine the sliced beetroots, pickled herring, red onion, cucumber, radishes, and fresh dill.
3. 3.
   Pour the vinaigrette dressing over the salad and gently toss until all the ingredients are well coated.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Beetroots — To cook the beetroots, wash them thoroughly, trim off the tops, and wrap them individually in aluminum foil. Roast them in a preheated oven at 200°C (400°F) for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool before peeling and slicing.

Tips & Tricks

• For a milder flavor, you can soak the pickled herring in cold water for 30 minutes before using it in the salad.
• Add a handful of toasted walnuts or pumpkin seeds for an extra crunch.
• Feel free to adjust the sweetness and acidity of the vinaigrette dressing by adding more honey or apple cider vinegar according to your taste preference.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Norwegian Beetroot Salad as a refreshing side dish alongside grilled fish or roasted meats. It also makes a satisfying light lunch when paired with crusty bread or a side of boiled potatoes.

Presentation advice

Arrange the sliced beetroots, pickled herring, and vegetables on a large platter, creating an eye-catching display of colors. Drizzle the vinaigrette dressing over the salad just before serving to keep the vibrant colors intact.