Roasted Beet And Pickled Herring Salad With Dressing

Recipe Ingredients

1 lb	454g / 16oz	Beets
1 tablespoon	15ml	Dry mustard
1 1/2 cups	355ml	Buttermilk
2 tablespoons	30ml	Coarse-grain mustard
1/4 cup	36g / 1.3oz	Chopped dill
1 cup	62g / 2.2oz	Red onion - halved, sliced thin (small)
3		Filets of pickled herring - cut into 1" pieces
		Bibb lettuce - for serving

Recipe Instructions

Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4-inch disks.

Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B10) - from the TV FOOD NETWORK

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