Warm potato, herring, beetroot & apple salad

Name: Warm potato, herring, beetroot & apple salad
Total time: 1 h
Yield: 4
Ingredients: 200 g beetroot; 500 g Ratte or other waxy potatoes; 1 small apple; 2 marinated herring fillets (see note) or 8-12 pieces from a jar, from sustainable sources; a few fresh chives; ½ tablspoon Dijon mustard; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 pinch of granulated sugar; 1 lug of sparkling water

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Jamie Magazine Alfresco Christmas Aussie Christmas Dinner Party Potato

Nutrition per serving

Calories 324 16%
Fat 19.1g 27%
Saturates 1.9g 10%
Sugars 11.6g 13%
Protein 11.4g 23%
Carbs 24.7g 10%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

200 g beetroot
500 g Ratte or other waxy potatoes
1 small apple
2 marinated herring fillets , (see note) or 8-12 pieces from a jar, from sustainable sources
a few fresh chives
VINAIGRETTE
½ tablspoon Dijon mustard
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch of granulated sugar
1 lug of sparkling water

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Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

To make the vinaigrette, combine the Dijon mustard, oil, red wine vinegar and sugar in a bowl. Season generously with sea salt and black pepper, then whisk until it’s well blended.
Add the sparkling water to loosen the mixture, then whisk again and set aside.
Scrub, trim and cook the beetroot in a pan of boiling salted water for 30 to 45 minutes, or until tender.
In another pan of boiling salted water, cook the unpeeled potatoes for 15 to 20 minutes, or until tender. Drain in a colander, then slice while still warm.
Drain and allow the beetroot to cool slightly, then peel and slice. Very finely slice the apple into wafer-thin pieces. Slice the herring fillets diagonally.
Divide the potato, beetroot, apple slices and herring fillets or pieces between 4 serving plates.
Drizzle over the vinaigrette, chop and scatter over the chives and serve while the potatoes are still warm.