Roasted Beet and Pickled Herring Salad with Mustard Buttermilk 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 and thinly sliced
• 3 filets of pickled Herring, cut into 1-inch pieces
• Bibb lettuce

1. Wrap the beets in foil and place on a rack, set over a pan of hot water.
2. Roast in a preheated 400 degree oven for 40 minutes.
3. When cool enough to handle, peel, and slice into 1/4 inch disks.
4. Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring.
5. Refrigerate the herring for 1 hour.
6. Fan beets out on Bibb lettuce.
7. Place herring mixture on top.

beets, mustard, buttermilk, coarse grain mustard, dill, red onion, filets of pickled herring, bibb lettuce

Taken from www.foodnetwork.com/recipes/roasted-beet-and-pickled-herring-salad-with-mustard-buttermilk-dressing-recipe.html (may not work)