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🍽️ Hearty Matjes Salad Bowl with Beetroot, Onions, Potatoes and Apple

710 kcal · 30 min · 4 servings

Ingredients

• 500 g Potatoes (waxy)
• 2 Beetroot (approx. 400 g)
• 2 Eggs
• 1 Onion
• 2 Gherkins
• 1 tart Apple
• 2 tbsp Lemon juice
• 6 Matjes fillets
• 2 tbsp Parsley (finely chopped)
• 4 tbsp Apple cider vinegar
• 1 tsp Mustard
• 5 tbsp Sunflower oil (cold-pressed)
• Salt
• Pepper (freshly ground)

Instructions

1. 1. Wash the potatoes and the beetroot thoroughly.
2. 2. Cook the potatoes in a large pot with plenty of water for 30 to 40 minutes until tender.
3. 3. Cook the beetroot in a second pot with plenty of water for 30 to 40 minutes until tender.
4. 4. Drain the cooking water from both pots.
5. 5. Let the potatoes and the beetroot cool down completely.
6. 6. Peel the cooled potatoes.
7. 7. Peel the cooled beetroot.
8. 8. Cut the peeled potatoes into small cubes.
9. 9. Cut the peeled beetroot into small cubes.
10. 10. Peel the onion.
11. 11. Cut the onion finely into cubes.
12. 12. Take the pickles out of the jar.
13. 13. Let the pickles drain well.
14. 14. Cut the pickles finely.
15. 15. Peel the apple.
16. 16. Cut the apple into four parts.
17. 17. Remove the core from the apple pieces.
18. 18. Dice the apple flesh into small cubes.
19. 19. Drizzle the apple cubes immediately with lemon juice to prevent browning.
20. 20. Rinse the herring fillets under cold water.
21. 21. Pat the herring fillets dry carefully with kitchen paper.
22. 22. Cut the herring fillets crosswise into wide strips.
23. 23. Place the prepared potatoes into a large bowl.
24. 24. Place the prepared beetroot into the bowl.
25. 25. Place the onions into the bowl.
26. 26. Place the pickles into the bowl.
27. 27. Place the apple cubes into the bowl.
28. 28. Mix the vegetables and the apple in the bowl well.
29. 29. Gently fold the herring strips into the vegetable mixture.
30. 30. Place the vinegar into a small bowl.
31. 31. Place the mustard into the bowl with the vinegar.
32. 32. Place salt and pepper into the bowl.
33. 33. Whisk the vinegar, mustard, salt and pepper.
34. 34. Place the oil into the bowl.
35. 35. Place 2 tablespoons of water into the bowl.
36. 36. Whisk the mixture with a whisk until a creamy sauce forms.
37. 37. Finely chop the parsley.
38. 38. Stir the chopped parsley into the sauce.
39. 39. Pour the sauce over the salad.
40. 40. Mix the salad with the sauce thoroughly.
41. 41. Let the salad marinate in the refrigerator for about 1 hour.
42. 42. Boil the eggs until hard.
43. 43. Peel the boiled eggs.
44. 44. Cut the eggs into quarters.
45. 45. Taste the salad again before serving.
46. 46. Place 2 egg quarters on top of the finished salad.

Nutrition per serving

• kcal: 710
• Protein: 31 g · Fett/Fat: 49 g · Carbs: 35 g