Beetroot is a very healthy vegetable and can eaten by either cooking it and slicing, roasting it, using it in a salad or as I have done, using it in a typical Jewish Herring recipe which is pickled and eaten on rye bread.
You could use the jars of rollmops or similar if Matjes herring is not available.
The great part of this recipe is that you also have some homemade beetroot left for sandwiches or salads, this is so much nicer than the bought tins with a lot of sugar in them.
: 20 minutes
: 50 minutes for beetroot
: 10 servings
Fresh beetroot (I used 4)
Packet Herring (I used matjes)
Onion (I used 1 shallot)
¼ large apple -green
About 5 - 7 tbsp white vinegar
3 - 4 tbsp sour cream
1 - 2 boiled eggs, chopped (optional)
Boiled fresh beetroot
Herring cut up
Cooked beetroot, sliced
This will now keep for months in the fridge
I have two colours of beetroot as one is from my garden
Served on rye bread
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