Warm Baby Beets and Herring with Mustard-Dill Sauce

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Warm Baby Beets and Herring with Mustard-Dill Sauce Ingredients

3 tb Dijon mustard	2 tb Whipping cream
2 tb White wine vinegar	16 Baby beets; stems trimmed to
2 ts Sugar	12 Pickled herring fillets;
3 tb Chopped fresh dill; (packed)	Fresh dill sprigs
3 tb Olive oil

Instructions for Warm Baby Beets and Herring with Mustard-Dill Sauce

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. 4 Servings Bon App?tit 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 on Apr 13, 1998

Main Ingredient: MustardCuisine: Uncategorized

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