Warm Baby Beets And Herring With Mustard-Dill Sauce
By á-170456
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Ingredients
- 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
Details
Servings 4
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 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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