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Beets in Mustard Sauce

 
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An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds beets
trimmed
3 tablespoons butter, unsalted
¼ cup shallots
minced
*
1 tablespoon all-purpose flour
½ cup chicken broth
or milk
3 tablespoons dijon mustard
¼ cup cream
or milk
parsley leaves
fresh, chopped
*
salt and black pepper
to taste
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 20555% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 314mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 11%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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