Roasted Baby Beet and Herring Salad with Dijon Vinaigrette
Dressing Ingredients:3 tablespoons Dijon mustard1 tablespoon diced shallot1 clove garlic, diced1 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 trimmed1 bag mixed baby greens12 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.