When we have ingredients in the fridge that seemingly clash with each other, it is worth giving them a chance sometimes. Extraordinary combinations sometimes lead to surprising results. So it was this time. Until recently, beetroots and herring were for me products which did not belong together on one plate.

An excess of baked beetroots and inspiration from http://www.kobieta.pl/gotowanie produced a very tasty supper. Salad with beetroots, herring, red beans and gherkins can be combined at once, but it looks slicker served in layers in a glass.

Ingredients (for two people):
Red layer
3 beetroots
half of a tin of red beans
¼ of a red onion
a half of a big apple
salt and pepper
Dip:
1 tablespoon of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 tablespoon of water

Clean the beetroots thoroughly, cut the stumps off, and wrap them in aluminum foil. Heat the ove

n up to 180 C and bake for one hour. Leave to cool down, peel and cube them. Dice the onion and apple. Mix the apple, onion, beetroots and beans. Spice up the mixture with salt and pepper. Make the dip with honey, lemon juice olive oil and water and add to the beetroots. Leave in the fridge to cool down.

Herring layer

2 gherkins
300g of herring in oil
spring onion
1 tablespoon of French mustard

Cube the herring and gherkins. Dice the spring onion (including the green part). Mix the herring with the onion and the mustard.

Put the red salad on the bottom of a glass. Put the gherkins on top. Arrange the layer of herring on the top. Decorate with the dill and slices of lemon.

Enjoy your meal!