Mas Cant Beet Our Herring In Wine Sauce Salad Recipes

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

MA'S CAN'T "BEET" OUR HERRING IN WINE SAUCE SALAD

Steps:

• Combine all ingredients in dish.
• Chill for 1 hour.

WARM CAN'T BEET THAT SALAD

Steps:

• Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
• Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.

ROASTED BEET AND PICKLED HERRING SALAD WITH MUSTARD BUTTERMILK DRESSING

Steps:

• Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4 inch disks.
• Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top.

RUSSIAN BEET SALAD WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

MA'S CAN'T "BEET" OUR HERRING IN WINE SAUCE SALAD

Steps:

• Combine all ingredients in dish and chill for 1 hour.

CHUNKY HERRING SPREAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with matzo.

PICKLED BEET AND HERRING SALAD

Steps:

• Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
• Arrange herring and beets on a platter and drizzle with half of vinaigrette.
• Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

MA CAN'T "BEET" OUR HERRING IN WINE SAUCE SALAD

Steps:

• Combine all ingredients in dish and chill for 1 hour