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