“Herring and Beets,” pronto plate/monotype, 25×17, 2012

Schupler Veaner, Amy

Grandma Schupler’s Herring Salad with Beets

1 jar of pickled harvard beets (drained of liquid…not to
fussy with this)
12 ounce jar of herring in wine sauce (drained of liquid)
2 peeled apples
4 hard boiled eggs
3 tablespoons of sweet relish
3 tablespoons of mayonnaise
chopped walnuts (optional)
Coarsely chop the first four ingredients together in a food processor
(can be done by hand). When combined, add the relish and mayonnaise,
add 1/4 cup of chopped walnuts (optional).
Serve with crackers, dark pumpernickel bread or Challah
You can store some of the salad in the rinsed out jars from the herring
and beets. The rest in another storage container. When stored in
a glass jar it will last up to two weeks in the refrigerator.