Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing
Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 10
- Cholesterol
- 8
- Sodium
- 611
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 10
- Cholesterol
- 8
- Sodium
- 611
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
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.
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