Jamie Oliver

Warm potato, herring, beetroot & apple salad

Warm potato, herring, beetroot & apple salad

Serves 4
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    324
    16%
  • Fat
    19.1g
    27%
  • Saturates
    1.9g
    10%
  • Protein
    11.4g
    23%
  • Carbs
    24.7g
    10%
  • Sugars
    11.6g
    13%

Of an adult's reference intake

Jamie Magazine
Recipe From

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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Tap For Ingredients

Method

  1. 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.
  2. Add the sparkling water to loosen the mixture, then whisk again and set aside.
  3. Scrub, trim and cook the beetroot in a pan of boiling salted water for 30 to 45 minutes, or until tender.
  4. 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.
  5. 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.
  6. Divide the potato, beetroot, apple slices and herring fillets or pieces between 4 serving plates.
  7. Drizzle over the vinaigrette, chop and scatter over the chives and serve while the potatoes are still warm.

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

Of an adult's reference intake