WARM BABY BEETS & HERRING w/MSTD DILL SAUCE

By BobD

Ingredients

• 4 SERVINGS
• 3 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 2 teaspoons sugar
• 3 tablespoons (packed) chopped fresh dill
• 3 tablespoons olive oil
• 2 tablespoons whipping cream
• 16 bay beets, stems trimmed to 2 inches
• 12 pickled herring fillets, halved lengthwise
• Fresh dill sprigs

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 400F.

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.