Warm baby beets and herring with mustard-dill sauce

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Dijon mustard
2 tablespoons White wine vinegar
2 teaspoons Sugar
3 tablespoons Chopped fresh dill; (packed)
3 tablespoons Olive oil
2 tablespoons Whipping cream
16 Baby beets; stems trimmed to 2\"
12 Pickled herring fillets; halved lengthwise
Fresh dill sprigs
4 Servings

Directions

Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour.

Cool to room temperature in foil. Peel beets and halve lengthwise.

Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

Bon Appétit October 1995 Source: Fulham Road; London, England Per serving: 531 Calories; 53g Fat (88% calories from fat); 3g Protein; 14g Carbohydrate; 41mg Cholesterol; 575mg Sodium NOTES : Epicurious

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998

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