Recipe courtesy of Wayne Harley Brachman

Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing

Name: Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

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Total: 1 hr 30 min

Prep: 15 min
Cook: 1 hr 15 min

Yield: 4 to 6 servings

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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

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.