Swedish Roasted Beet And Pickled Herring Salad With Dressing
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, sliced thin
3 filets of pickled herring, cut into 1" pieces
Bibb lettuce for serving
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.
Makes 4 to 6 servings.
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