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|Chopped salted herring||1⁄2 Cup (8 tbs)|
|Beets without tops||1⁄2 Pound, peeled, cubed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dill pickle||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Freshly ground white pepper||To Taste|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Dry mustard||3 Teaspoon (Or To Taste)|
|Reserved beet cooking liquid||2 Tablespoon|
Calories 248 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 54.6 mg18.2%
Sodium 672.7 mg28%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.6 g18.3%
Sugars 11.4 g
Protein 7 g13.4%
Vitamin A 253.6% Vitamin C 25.4%
Calcium 8.5% Iron 7%
*Based on a 2000 Calorie diet
Remove skin and bones; cut into small pieces.
Cook potatoes and carrots in salted boiling water in saucepan for 20 minutes or until tender; drain.
Cut into small pieces.
Cook beets in salted boiling water in saucepan for 30 minutes or until tender; drain, reserving 2 tablespoons cooking liquid.
Combine potatoes, carrots, beets, onion, pickle and herring in bowl.
Add garlic, 1/4 teaspoon salt and pepper; mix well.
To make the dressing: Whip cream in mixer bowl until slightly thickened.
Add sugar, vinegar, dry mustard, reserved beet liquid and salt; mix well.
Serve with salad.