Week 3 · 15 min · Serves 4
Herring and beetroot salad with apple
Sharp, sweet and crunchy. Works as lunch, as a side or on crispbread.
Ingredients
- 1 jar pickled herring, drained
- 3 cooked beetroots, diced
- 1 apple, diced
- 1 small red onion, finely chopped
- 200 ml plain yoghurt
- Dill
Method
- Cut the herring into pieces.
- Mix herring, beetroot, apple and onion.
- Fold in the yoghurt and season with dill and pepper.
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