German Beet and Herring Salad (Creamy Rote-Bete-Heringsalat) Recipe
This German salad combines cooked beets, herring, apple and potatoes in a creamy yogurt-mayonnaise dressing. It often appears on the winter table, especially around Christmas and New Year’s Eve, as a colorful, filling cold dish. The taste is similar to the Russian salad “herring under a fur coat”, but it is simpler and less layered.
A classic of German winter cuisine, this salad combines sweet beets, salty herring and creamy dressing into a colorful, festive dish that is easy to prepare ahead of time.
Chef's tips
Use good-quality matjes or lightly salted herring for the best flavor and texture. If you cook the beets yourself, roast them in the oven instead of boiling – they will be sweeter and less watery.
How to serve
Serve in a large glass bowl to show off the color, or portion into small glasses as an elegant appetizer. It pairs well with chilled vodka or a dry white wine.
Ingredients
- herring fillets - 300 g
- beets - 300 g
- potatoes - 300 g
- apple - 1 piece
- pickled cucumber - 2 piece
- onion - 1 piece
- plain yogurt - 200 g
- mayonnaise - 2 tablespoon
- mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- dill - 2 tablespoon
- salt - 0.5 teaspoon
- black pepper - 0.25 teaspoon
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until tender but not falling apart. Drain, cool, peel and cut into cubes.
- If using whole beets, peel them and cut into cubes similar in size to the potatoes. If you are using pickled beets, drain them well.
- If the herring fillets are very salty, rinse them under cold water and, if needed, soak in milk or water for 30 minutes, then pat dry. Cut into small pieces.
- Wash the apple, remove the core and cut into small cubes. Dice the pickled cucumbers. Peel the onion and finely chop.
- In a large bowl, mix the yogurt, mayonnaise, mustard, lemon juice, salt and pepper until you get a smooth dressing. Taste and adjust the seasoning – the dressing should be slightly tangy and pronounced in flavor.
- Add the potatoes, beets, apple, cucumbers, onion and herring to the dressing. Gently but thoroughly mix so that everything is evenly coated without breaking the ingredients apart.
- Add the chopped dill and gently mix again.
- Cover the bowl and refrigerate the salad for at least 2 hours, preferably overnight, so the flavors can meld. Serve well chilled.
Storage
Store the salad covered in the refrigerator and consume within 1–2 days. Stir gently before serving, as some liquid may separate.
