Warm Baby Beets And Herring With Mustard-dill Sauce

CATEGORY	CUISINE	TAG	YIELD
Dairy		Beets	1	Servings

INGREDIENTS

3	T	Dijon mustard
2	T	White wine vinegar
2	t	Sugar
3	T	Chopped fresh dill, packed
3	T	Olive oil
2	T	Whipping cream
16		Baby beets, stems trimmed to
		2"
12		Pickled herring fillets
		halved lengthwise
		Fresh dill sprigs
		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 400Â°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 AppÃ©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  <liveoak@polaris.net>
on Apr 13, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1799 Calories From Fat: 882 Total Fat: 99g Cholesterol: 72.3mg Sodium: 4184mg Potassium: 3875.4mg Carbohydrates: 181.4g Fiber: 36.8g Sugar: 137g Protein: 62.1g