Cook the beetroot in plenty of salted water until soft. I always cook a whole pot full of beetroot and put the rest of the beetroot, which I don't use for the herring feast, in some olive oil.
Prepare the side dishes for the herring feast: Prepare boiled potatoes, Rösti or fried potatoes or bread or rolls.
Peel the softly cooked beetroot under running water and allow to cool, then cut finely and place two pieces in a large bowl. Marinate beetroot with lemon juice, salt, sugar, pepper, linseed oil and olive oil.
Remove the matjes fillet or herring from the packaging, wash under cold running water and soak in cold water for 15 minutes.
Prepare apples, halve to taste with or without peel, cut out core and cut into thin slices. I do not peel my apples for the herring salad because the peel adds valuable fibre and vitamins to the salad. Add the apple slices to the prepared beetroot and mix.
Cut the mint finely into strips, drain the matjes and cut into bite-sized pieces, mix both ingredients with the apple and beetroot and marinate for 10 minutes.
Prepare spring onions and horseradish. Arrange herring feast on plates, decorate with onions and horseradish, add side dishes and serve quickly and enjoy. Enjoy your meal!