- 3 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 3 tablespoons (packed) chopped fresh dill
- 3 tablespoons olive oil
- 2 tablespoons whipping cream
- 16 bay beets, stems trimmed to 2 inches
- 12 pickled herring fillets, halved lengthwise
- Fresh dill sprigs
- Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
- Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.