Beets in Mustard Sauce

Directions

Scrub the beets lightly and boil them for 35 minutes until barely tender.

Drain under cold water, peel, then slice into ¼ 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 or dill sprinkled on top.