Recipe courtesy of Wayne Harley Brachman
1 hr 30 min
15 min
1 hr 15 min
4 to 6 servings


  • 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


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.

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