Cooking Instructions
- 1
If the herring is very salty put in milk for half an hour to drain out some of the salt then chop into little equal sized pieces
- 2
boil the beetroot and very fine julienned carrots in a little water with the sugar until soft ,
- 3
cool down ,chop beetroot into tiny cubes.
- 4
mix carrots and beetroot with balsamic vinegar, add a little sugar if not sweet enough
- 5
mix with the mascarpone ,If not moist enough mix with some of the juice set aside.
- 6
this makes 2 main meal salads or 4 starter salads.
- 7
serve with peppery green salad leaves
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