Beet and Apple Salad with Pickled Herring
- 2 tart Apple
- 1 shallot
- 2 centimeters ginger
- 4 tablespoons vegetable oil
- 100 grams sliced Beets (canned or jarred)
- 2 teaspoons sugar
- 1 tablespoon White vinegar
- white peppers
- 2 tablespoons scallions
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 2 Pickled herring (150 grams)
Peel, quarter and remove core from apple, then cut into slices. Peel and dice shallot. Peel ginger and cut into matchsticks. In a pan, sauté shallot and ginger in 2 tablespoons oil. Add apple and beet slices and cook 5 minutes, stirring. Stir in sugar and vinegar and cook until liquid evaporates. Season with salt and pepper and let cool.
Whisk honey with apple cider vinegar, lemon juice and remaining oil. Season with salt and pepper. Divide beet and apple salad between two plates and sprinkle with chives. Cut pickled herring in half lengthwise. Top salad with herring and drizzle with honey dressing.