Beets in Mustard Sauce
salt and black pepper
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.