Roasted Beet And Pickled Herring Salad With Mustard Buttermilk Dressing Recipes

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ROASTED BEET AND PICKLED HERRING SALAD WITH MUSTARD BUTTERMILK DRESSING



Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

PICKLED BEET AND HERRING SALAD



Pickled Beet and Herring Salad image

Categories     Salad     Fish     Vegetable     No-Cook     Quick & Easy     Beet     Summer     Watercress     Gourmet

Yield Makes 4 first-course or light main-course servings

Number Of Ingredients 8

2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 lb pickled herring, drained
1 (1-lb) jar sliced pickled beets, drained
1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded

Steps:

  • Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
  • Arrange herring and beets on a platter and drizzle with half of vinaigrette.
  • Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

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