Best 4 Russian Beet Salad With Herring Recipes

RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)

Steps:

• Gather the ingredients.
• In a large saucepan, bring 3 quarts of water to a boil.
• Add the beets and cook for 20 minutes.
• Add the potatoes and cook for another 20 minutes.
• Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
• Drain the vegetables and let cool for 10 minutes before handling.
• While still warm, peel the potatoes, carrots, and beets.
• Set aside to cool completely.
• Shred the carrots and beets.
• Place in separate bowls.
• Finely chop the potatoes.
• On a pretty serving platter, place a ring mold or the ring from a springform pan . This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
• Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
• Spread 1/3 of the mayonnaise to completely cover the potatoes.
• Place half of the beets in a thin layer on top.
• Then add half of the carrots.
• Place half of the finely chopped onion on top of the carrot.
• Use all of the chopped pickled herring to cover the onions.
• Spread another 1/3 of the mayonnaise to cover the herring.
• Layer with the remaining carrots and then the onion.
• Add the chopped eggs on top.
• Sprinkle over black pepper to taste.
• Cover with the remaining mayonnaise.
• Add the rest of the beets.
• Carefully pack down the beets so there's nothing else showing.
• Refrigerate for at least 6 hours.
• When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
• If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
• Garnish with chopped dill or parsley.
• Serve and enjoy.

RUSSIAN BEET SALAD WITH HERRING

Steps:

• 1. 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. You may stagger the start times.
• 2. 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.
• 3. Arrange about half the onion and half the herring fillets in a layer in the bottom of a glass bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrots, and finally about half the beets.
• 4. Spread about 3 Tbsp. 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.

VINAIGRETTE / VINEGRET - RUSSIAN BEET & HERRING SALAD

Steps:

• Boil the beets, potatoes & beets.
• Slice the beets, potatoes, carrots.
• Slice the onion.
• cut up the pickles & herring into one inch pieces
• mix all ingredients.
• Can be stored for 4 days in the fridge.
• Serve with a good pumpernickel bread.

RUSSIAN BEET SALAD

Steps:

• PRECOOK BEETS:.
• Wash the beets and trim the ends off before cooking.
• To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
• To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
• To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
• Slip off the skins under running water and grate or dice.
• PREPARE SALAD:.
• Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
• Season with salt and pepper.
• Add mayonnaise and mix well.