• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beets in Mustard Sauce

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 1/2 lb Beets, trimmed
  • 3 tb Butter, unsalted
  • 1/4 c Shallots, minced
  • 1 tb Flour
  • 1/2 c Chicken stock
  • 3 tb Dijon mustard
  • 1/4 c Cream
  • Parsley, chopped
  • Salt and pepper


Scrub the beets lightly and boil them for 35 minutes until barely tender.
Drain under cold water, peel, then slice into 1/4 inch pieces.

Melt the butter and cook the shallots for 4 minutes over medium heat. Turn
the heat down and stir in the flour. Cook for 2 minutes stirring often. Add
the stock, mustard and cream. Cook for a few minutes until thick.

Combine with the beets. Cook for a few minutes until it is warm. Add salt
and pepper to taste. Serve with parsley sprinkled on top.


* Beets in a tangy mustard sauce From Bert Greene's "Greene on Greens."

: Difficulty: easy.
: Time: 50 minutes cooking, 10 minutes preparation.
: Precision: approximate measurement OK.

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