Roasted Beets and Pickled Herring Salad on Toasted Sourdough Bread is one of those dishes that looks beautiful, tastes amazing, and takes surprisingly little effort to make. With its gorgeous deep magenta colour of the beets paired with the silvery skin of the herring, this salad is a real eye-catcher and absolutely perfect for the warmer days that are slowly making their return.
The combination of sweet roasted beetroot and salty, tangy pickled herring is honestly such a good one. The beets are roasted whole in their skins with just a drizzle of olive oil, salt, and pepper until soft and earthy-sweet. Paired with the rich, slightly sharp flavour of the herring and piled onto crunchy toasted sourdough bread, it turns into a simple but seriously delicious lunch or starter.
I bought the pickled herring fresh from the fish shop, but luckily you can also easily find it in jars at most supermarkets here in The Netherlands. So even though this dish feels a little special, it’s actually very easy to throw together.
We enjoyed this out on our balcony for lunch the other day with a cold drink in the sunshine, but it would also work beautifully as a light starter or even served on little crostini as hors d’oeuvres for a dinner party. It’s fresh, vibrant, and full of flavour without feeling heavy.
Why You’ll Love This Recipe
✔️ Fresh & Flavourful – Sweet roasted beetroot with salty pickled herring is a perfect match.
✔️ Easy to Prepare – Minimal prep and simple ingredients.
✔️ Healthy & Nourishing – Packed with omega-3, fibre, and fresh ingredients.
✔️ Perfect for Summer – Light, refreshing, and great for warm weather dining.
✔️ Versatile – Serve as lunch, a starter, or elegant little bites for guests.
So, let’s make this Roasted Beets and Pickled Herring Salad on Toasted Sourdough Bread—simple, colourful, and full of delicious Nordic-inspired flavours!
I’m a huge fan of beets, especially when in season. For example my Hasselback Beets with Dill Sauce & Lemon Yoghurt or these beets served with Bagna Cauda.
