🍽️ Rheinischer Herring Salad

Name: Rheinischer Herring Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g firm-boiling potatoes; 250 g beetroot; salt; 1 onion; 1 apple; 200 g matjes herring (drained); 2 tsp horseradish (5 g each; jar); 2 tbsp vinegar; 3 tbsp rapeseed oil; pepper; 50 g oat cream or oat creamer (plant-based cream substitute); 2 sprigs parsley; 1 handful beetroot sprouts (5 g each)

335 kcal · 30 min · 4 servings

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Ingredients

300 g firm-boiling potatoes
250 g beetroot
salt
1 onion
1 apple
200 g matjes herring (drained)
2 tsp horseradish (5 g each; jar)
2 tbsp vinegar
3 tbsp rapeseed oil
pepper
50 g oat cream or oat creamer (plant-based cream substitute)
2 sprigs parsley
1 handful beetroot sprouts (5 g each)

Instructions

1. Wash the potatoes and the beetroot thoroughly. Boil them in salted water for 25 to 30 minutes. Drain the water and let the vegetables drip dry and cool. Peel them and cut everything into cubes of about 1 cm.
2. In the meantime, peel the onion and cut it into fine cubes. Wash the apple, cut it into quarters, remove the core, and slice the quarters. Cut the matjes herring into pieces 1 to 2 cm wide.
3. Mix the horseradish, vinegar, and oil into a sauce. Combine this with the potatoes, beetroot, onion, apple, and herring in a large bowl. Season with salt and pepper and stir in the oat cuisine. Let the salad marinate in the refrigerator for 30 minutes.
4. Wash the parsley, shake it dry, pluck off the leaves, and chop them coarsely. Sort the sprouts, wash them, and shake them dry as well. Finally, distribute both over the finished herring salad.

Nutrition per serving

kcal: 335
Protein: 11 g · Fett/Fat: 21 g · Carbs: 25 g