Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
1 pound beets |
1 tablespoon dry mustard |
1 1/2 cups buttermilk |
2 tablespoons coarse grain mustard |
1/4 cup chopped dill |
1 small red onion, halved and thinly sliced |
3 filets of pickled herring, cut into 1-inch pieces |
bibb lettuce |
Directions:
1. 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.
2. 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.
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