Herring-and-Beet Salad

• 2 medium beets (3 ounces each) stem end trimmed
• 1 small cucumber, cut into 1-by-1/4-inch sticks
• Pinch of salt
• Pinch of sugar
• 3 ounces pickled herring, cut into 1-by-1/4-inch strips (1/2 cup)
• 1/2 cup mayonnaise
• 2 tablespoons minced red onion
• 2 teaspoons wasabi powder whisked with 2 tablespoons hot water

1. In a medium saucepan, cover the beets with water and bring to a boil.
2. Simmer over moderate heat until tender, about 45 minutes.
3. Peel the beets and cut them into 1-inch-by-1/4-inch strips.
4. Meanwhile, in a small bowl, toss the cucumber with the salt and sugar and let stand for 10 minutes.
5. Squeeze out the excess moisture.
6. In a large bowl, toss the beets with the herring, mayonnaise and onion.
7. Spoon 2 rounded teaspoons of the herring salad onto Chinese soup spoons.
8. Garnish with a few cucumber sticks and a dollop of wasabi paste and serve.

beets, cucumber, salt, sugar, herring, mayonnaise, red onion, wasabi powder

Taken from www.foodandwine.com/recipes/herring-and-beet-salad (may not work)