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Roasted Beet and Pickled Herring Salad

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Submitted by: b3ernie

 

Fresh beets are cooked in the oven and combined in a salad containing pickled herring, horseradish, dry mustard and buttermilk.
 

Ingredients

  • 1 pound raw beets or 1 16 oz. can, drained
  • 2 teaspoons horseradish
  • 1 tablespoon dry mustard
  • 1 cup buttermilk
  • 2 tablespoons coarse grain mustard
  • 1/4 cup fresh chopped dillweed
  • 1 small red onion
  • 4 fillets pickled herring, cut into 1 inch pieces
  • Bibb lettuce

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Method

Roast beets wrapped in foil and place on a rack set above a pot of hot water in a 400 degree oven for 40 minutes. Let cool; peel and cut into small strips. (From the can, just slice into small strips.) In a medium bowl, whisk dry mustard into buttermilk, then mix in grain mustard, dill, onion and herring. Refrigerate 1 hour or overnight is better to absorb the flavors; drain. Cut lettuce into strips and arrange on small plates with herring mixture and beets over lettuce.

 

Notes:

 

Number of Servings: 6 to 8

 

Submitted by: b3ernie ()

 

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