Recipe courtesy of Wayne Harley Brachman

Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing

  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 4 to 6 servings
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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


  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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