Today I have a proposal which is worth saving and using for Christmas. Alongside Herrings with onion and other tasty fish-cabbage dishes it will be a yummy decoration on the Christmas table. This salad with French mustard has a sweet-winy taste, the herrings are salty and the beetroots sweet and crunchy. Every sense will love this dish.

This salad has another advantage: you may prepare all the ingredients earlier. Baked beetroots may wait in the fridge and the herrings in mustard sauce are best the following day. It is important during the madness before Christmas preparations.

Ingredients:

3 beetroots
200g of herrings
½ lemon
1 apple
2 dill pickles
1 spring onion
3 tablespoons of mayonnaise
1 teaspoon of French mustard
3 teaspoons of butter

1 tablespoon of olive oil
a fistful of minced parsley
2 teaspoons of honey
dill

Clean the beetroots thoroughly, cut the stumps off, and wrap them in aluminum foil with butter and honey. Heat the oven up to 190C and bake for one hour. Leave to cool down. Peel the baked beetroots and cube one of them. Cut the rest into quarters. Sprinkle with olive oil and lemon juice.

Cut the herrings into small pieces, sprinkle with lemon juice and leave in the fridge for an hour. Dice the apple, dill pickles and spring onion (with the green part). Mix them with the mayonnaise and French mustard. Leave in the fridge for one hour. Arrange the salad with mustard on a big plate, put the cubed beetroot on top. Arrange the pieces of herring on it. Decorate with the rest of the beetroot and dill.

Enjoy your meal!