Roasted beet, pickled herring, and goat cheese salad is an American spin on a delicious, nutritious, and heart heathy dish enjoyed by Scandinavians and northern Europeans. Goat cheese is substituted for potatoes.

Pickled herring is so good! I can eat a whole jar in one sitting. Pickled herring is a good source of Vitamin B12 and iron and is an excellent source of omega-3 fatty acids.

The vitamins, minerals, and heart-healthy fats in goat cheese improve health in a number of ways. It contains vitamin B2, calcium, copper, selenium, and other minerals. It is full of beneficial probiotics.

Beets contain a bit of almost all the vitamins and minerals that you need.

Edible nasturtium flowers add a nice peppery and colorful touch.

EQUIPMENT: small bowl, whisk, cutting board, chef’s knife

Beet, Pickled Herring, and Goat Cheese Salad

Recipe by Anna Stockel Difficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

An easy to make delicious and nutritious colorful salad.

Ingredients

• 1/4 cup white wine vinegar

• 1/4 cup extra virgin olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground black peppercorns

• 4 Roasted and Peeled Beets, sliced into bite-sized wedges while still warm

• 1/2 medium red onion, peeled, quartered, and thinly sliced

• 16 pieces herring pickled in wine*

• 16 tablespoons soft goat cheese

• 2 sprigs fresh dill, coarsely chopped

• Nasturtium flowers (optional)

Directions

• Whisk together the vinegar, olive oil, salt, and pepper. Taste and correct seasoning.
• Arrange beets on four plates. Drizzle vinaigrette over.
• Arrange onion and herring over.
• Add tablespoon sized dollops of goat cheese
• Sprinkle with fresh dill. Optionally grind a little more black pepper over.

Notes

• *Herring pickled in wine can be purchased either at the fish counter or in jars.