| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Beets | 1 | Servings | |
INGREDIENTS
| 3 | tb | Dijon mustard |
| 2 | tb | White wine vinegar |
| 2 | ts | Sugar |
| 3 | tb | Chopped fresh dill; (packed) |
| 3 | tb | Olive oil |
| 2 | tb | Whipping cream |
| 16 | Baby beets; stems trimmed to 2" | |
| 12 | Pickled herring fillets; halved lengthwise | |
| Fresh dill sprigs | ||
| 4 | Servings |
INSTRUCTIONS
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. Bon Appétit 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 <liveoak@polaris.net> on Apr 13, 1998
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