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Warm Baby Beets And Herring With Mustard-Dill Sauce


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  • 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
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 16 baby beets stems trimmed
  • to 2" long
  • 12 pickled herring fillets halved lengthwise
  • Fresh dill sprigs


Servings 4


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 400 degrees. 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.

This recipe yields 4 servings.

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