For ➋200 g maatjes herring*
4 small or 2 large beetroots
500 g small potatoes
1 small red onion
1 tbs (grain) mustard
½ lemon, the juice
2 tbs olive oil + 1 extra dash
1 tbs wine vinegar**
1 bunch of dill
salt & black pepper from the mill
First roast the beetroot in the oven at 180 °C. Place the unpeeled beets on a sheet of aluminum foil. Drizzle with a dash of olive oil, 1 tbs wine vinegar**, a pinch of salt and pepper. Wrap the foil so that no moisture can leak out and roast 40 to 60 m in the oven. The beetroot is done when a potato knife slides through it easily.
Meanwhile, peel the red onion, cut into fine half rings and place in a small bowl. Mix in the juice of ½ lemon, 1 tbs mustard and a pinch of salt and pepper. Set aside until use and stir whenever you remember. Boil the potatoes in water with a good pinch of salt (no need to peel).
Remove the beetroot from the oven. Let cool, peel and cut into wedges. Cut the drained potatoes in half. Cut the herring into pieces and finely chop the dill.
Mix 2 tbs olive oil under the marinated red onion. Place in a large bowl and mix in the beetroot, potatoes and most of the dill. Finish with the herring and the rest of the dill. Give everything a few extra turns of the pepper mill and a pinch of salt.
Serve the salad preferably lukewarm.
* Or 200 g herring fillets in vinegar
**Or 1 tbs brine vinegar from the herring
