Herring Salad with Beetroot
Preheat the oven to 180°C convection. Cut off the beetroot leaves, rinse and put aside. Cook the unpeeled beetroot in oven for 45 minutes until punctured easily. Let cool, peel and cut into cubes.
In the meantime, rinse the herrings, pat dry and chop. Peel the shallots and cut into cubes. Combine beetroot, herring and shallots with vinegar, sugar, oil and capers mix; season with salt and pepper and let stand for about 30 minutes. Take 3-4 beetroot leaves, shake dry and cut into strips. Peel the apple, cut in half, remove seeds, dice and fold into the salad. Arrange the salad on plates and top herring with beetroot leaves. Serve with a crisp bread.