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Warm Baby Beets and Herring with
Mustard Dill Sauce



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Variation in European Beets, Beta Vulgaris
Variation in European Beets, Beta Vulgaris
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Warm Baby Beets and Herring
with Mustard Dill Sauce

Bon Appetit October 1995

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3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons sugar
3 tablespoons (packed) chopped fresh dill
3 tablespoons olive oil
2 tablespoons whipping cream
16 baby beets, stems trimmed to 2 inches
12 pickled herring fillets, halved lengthwise
Fresh dill sprigs

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 degrees 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. Serves 4.

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