Warm Baby Beets And Herring With Mustard-Dill Sauce

By á-170456

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.