Warm Baby Beets And Herring With Mustard Dill Sauce Recipes
FRESH DILLED BEETS
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Provided by JUMAHA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
- Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 1.7 g, Sodium 80.9 mg, Sugar 19.4 g
BEETS IN MUSTARD SAUCE
Make sure they marinate a full day for best flavor. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".
Provided by zeldaz51
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in a pot o cold water to cover, bring to a boil, reduce heat, and boil until the beets can be pierced easily with a sharp knife, 45-60 minutes depending upon their size.
- Meanwhile, whisk together the mustard and vinegar in a bowl, then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
- When the beets are done, drain them and submerge them in cold water until they are cool enough to handle. When cooled, cut off the roots and tops, and slip the skins off. Slice the warm beets into the mustard sauce. Mix well, cover, and let marinate in the fridge at least 24 hours. Season before serving, if needed.
MUSTARD HERRING AND BEET SMORREBROD
Categories Sandwich Fish Mustard Appetizer Marinate Beet Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 open-faced sandwiches, serving 4 as a light main course
Number Of Ingredients 13
Steps:
- Make pickled beets .
- Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
- Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
- Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.
WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE
Provided by Richard Corrigan
Categories Salad Fish Mustard Vegetable Side Roast Beet Fall Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- 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°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.
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