For this salad use cooked beets. But I came across an article about Alan Passaro. This is the celebrated French chef, is known for its reverent attitude to vegetables. So, according to the recipe I cook fresh beets in a salt crust. Cooked beets medium size about one and a half hours. The result is just amazing! All beetroot juices are preserved because of the salt shell, the texture of the fruit is a silky, very delicate. The color is preserved. The surface of the fruit has absorbed a bit of salt, but it's so nice contrasted with sweet pulp.

The cooled beets clean, cut into thin rings, sprinkle with half a tablespoon of oil and stir gently.

The herring, remove bones. Fillet cut into slices.

From orange squeeze juice, boil it until it thickens on a slow fire with sugar. In the cooled juice, add half a tablespoon of oil.

The bottom of the salad bowl lay lettuce leaves. I have this as made the leaves of the Beijing cabbage.

On sheets spread the beets.

Sprinkle chopped cilantro leaves on top put slices of herring.

[url=http://www.povarenok.ru/images/users/18_09_11/463288.jpg][img]http://www.povarenok.ru/images/users/18_09_11/463288.jpg[/img][/url] Salad decorate finely sliced rings of onions and pour orange dressing. The combination of beet and herring is quite common. But this salad dressing enriched with original and unusual taste cooked beets.