Babushka Vera’s Russian Beetroot and Herring Open Sandwiches

Preparation info
  • Feeds


    as a snack
    • Difficulty


Appears in
Grand Dishes: Time-perfected recipes and stories from grandmothers of the world

By Iska Lupton and Anastasia Miari

Published 2021

  • About


  • 2 raw medium beetroots
  • 2 tsp smooth Russian mustard (or Dijon)
  • 8 small


  1. Bring a pan of water to the boil and put in the two beetroots. Reduce to a simmer, put the lid on and cook for about 1 hour, or until a knife goes easily through.
  2. Leave to cool for 10 minutes then peel and grate the beetroots into a bowl. Drain any excess moisture away and stir in the mustard.
  3. On a serving dish, layer rye bread, lettuce, a spoonful of