Ingredients:
- 16 bay beets, stems trimmed to 2 inches
- 12 pickled herring fillets, halved lengthwise
- fresh dill sprigs
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.31 Kcal (1044 kJ) | ||
| Calories from fat | 192.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.44g | 33% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 5% | |
| Sodium | 526.52mg | 22% | |
| Potassium | 106.05mg | 2% | |
| Total Carbs | 7.01g | 2% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 278.15 Kcal (1165 kJ) | ||
| Calories from fat | 215.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.92g | 33% | |
|---|---|---|---|
| Cholesterol | 15.81mg | 5% | |
| Sodium | 587.42mg | 22% | |
| Potassium | 118.32mg | 2% | |
| Total Carbs | 7.82g | 2% | |
| Sugars | 5.51g | 20% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 7.92g | 14% | |
| Vitamin C | 6.7mg | 10% | |
| Iron | 1.3mg | 6% | |
| Calcium | 67.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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