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Herring, Beet, and Egg Salad

beet egg and herring salad on a bed of lettuce with on a white plate with a metal fork
Photo Credit
Becky Luigart-Stayner
The Editors
Yield
8 to 10 servings
Category
Salads
Course
Salads
Preparation Method
No Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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This colorful Pickled Herring Salad is made with hard-boiled eggs, beets, apples, and pickles! It’s a traditional recipe from Germany, Poland, and throughout Scandinavia.

You can find pickled herring and German-style pickles in jars in most grocery stores.

This recipe is from Cooking Fresh with The Old Farmer’s Almanac.

Ingredients
2 medium potatoes, peeled, cooked, and diced
3 hard-boiled eggs, chopped
2 tart apples, cored, and diced
2 small carrots, peeled, cooked, and diced
1 small onion, minced
2 medium sour pickles, diced
3/4 cup diced pickled herring
1/4 teaspoon freshly ground black pepper
lettuce or baby spinach leaves
2 cups cooked beets, peeled and diced (see tip, below)
Instructions

In a bowl, combine the potatoes, eggs, apples, carrots, onion, pickles, herring, and pepper. Refrigerate. Just before serving, line a bowl with lettuce. Add the beets to the chilled ingredients and toss. Spoon the mixture over the lettuce.

How to Boil Beets
Select roots no larger than 2 inches in diameter and wash them thoroughly. Trim the leafy tops, leaving 1 to 2 inches of stem, but leave the root intact to reduce bleeding. Place the beets in a stain-resistant saucepan and add water to cover. Bring the water to a boil, reduce the heat, cover, and cook for 30 to 40 minutes, or until tender. Drain, then rinse in cold water. Slice off the stems and root end, then peel off the skin. Work on paper towels or similar material; beet juice may stain wood cutting boards, porous surfaces, fabrics, and skin.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Anne (not verified)

2 years 8 months ago

some folks go through the trouble Peeling Beets before cooking; when I frist boiled whole Beets I was amazed at how easy the skin would peel; when cooked;

when I first boiled unpeeled beets; I peeled them with just my finger; I was amazed at how tasty my Beet + Scallion + Mayo Sadad was; I eat the beets warm;