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Variation in European Beets, Beta Vulgaris
Photographic Print
Cavagnaro, David
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La Belle Cuisine
Warm Baby Beets and Herring
with Mustard Dill Sauce
Bon Appetit October 1995
Bon Appetit - One Year Subscription
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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