Beet, apple and herring salad on a fish plate

Beets, apple, potatoes and herring. They may not sound like an obvious combo but these four come together in a delicious chilled salad known as sillsallad or, as I call it, beet and apple salad with, or without, herring. (Yes, I’m still preaching the joys of herring. How could I not? It’s an amazing, oily, omega-3 rich fish!)

The perfect dinner companion

In Sweden, the country from which this salad hails, sillsallad often shows up at holiday meals. With its ruby red hues and splashes of pink and green it makes for a festive dinner companion. A versatile dish, it pairs well with a variety of foods, including roast chicken and grilled or baked fish. Beet and apple salad with, or without, herring is also hearty enough to be served as a main course.

Fresh beets from the farmers’ market

It’s beet season!

If you’ve dropped by a farmers’ market recently, you may have noticed the mounds of fresh beets for sale. We’re in the midst of the beet season, making this the perfect time for this salad. If you question whether you’d enjoy herring, you can always omit it and simply bump up the amount of beets and apples. However, I encourage you to first try it with the fish. Its soft texture, savory flavor and nutritional value amp up the enjoyment of this dish.

A teeny bit more about herring

For those unfamiliar with herring and its influence in Europe, here’s a short video about the fish’s impact in Iceland. The country even has an award winning museum named for it, the Herring Era Museum in Siglufjördur.

BEET, APPLE AND HERRING SALAD
Note that traditionally sillsallad includes boiled potatoes, mayonnaise and cream. As I prefer lighter foods, I’ve omitted those ingredients. Hence why I don’t call my dish sillsallad but instead refer to it as “beet, apple and herring salad.”
Serves 4 to 6

1 cup (about ½ pound or 227 grams) pickled herring, drained and diced
3 cups (about 1 3/4 pounds or 794 grams) cooked beets, chilled and diced
1/4 cup (1.3 ounces or 40 grams) diced yellow onion
1 green apple, peeled and diced
2 tablespoons minced fresh tarragon
3 tablespoons (45 milliliters) cider vinegar
3 tablespoons (45 milliliters) extra-virgin olive oil
1/4 teaspoon freshly ground white pepper
2 tablespoons (30 milliliters) freshly squeezed lemon juice
1 teaspoon granulated sugar

In a medium serving bowl mix together the herring, beets, onion, and apple. In a separate bowl whisk together the tarragon, cider vinegar, olive oil, salt, and pepper and pour it over the salad. Cover and refrigerate until chilled.
Before serving, mix together the lemon juice and sugar. Drizzle over the salad and serve.