Roasted Baby Beet and Herring Salad with Dijon Vinaigrette
Serves 4
Dressing Ingredients:
3 tablespoons Dijon mustard
1 tablespoon diced shallot
1 clove garlic, diced
1 tablespoon tarragon, chopped
2 tablespoons sugar
1/4 cup white wine vinegar
1/2 cup canola oil
In a food processor, add dijon, shallot, garlic, tarragon, sugar, and a splash of the vinegar and pulse to combine. Add the rest of the vinegar, combine, then slowly incorporate oil. Set aside
Salad Ingredients:
16 bay beets, stems trimmed
1 bag mixed baby greens
12 pickled herring fillets, halved length-wise
Preheat oven to 400°. Drizzle beets with a bit of olive oil and sprinkle with salt and pepper. Wrap and foil and roast until tender, about an hour. Let cool in foil. When cool, slice and layer on the bottom of a salad plate. Top with mixed greens, drizzle with dressing, then arrange fillets on top. Serve.
Holly Michaud is a personal chef who works for The Pier, a unique waterfront restaurant in Newport, Rhode Island. She has years of experience in the kitchen cooking for celebrities on various chartered yachts.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
