Beets in Mustard Sauce
An easy and tasty way to serve healthy beets; in a creamy mustard sauce.
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beets
trimmed |
|
| 45 | ml |
butter, unsalted
|
|
| 59 | ml |
shallots
minced |
*
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
chicken broth
or milk |
|
| 45 | ml |
dijon mustard
|
|
| 59 | ml |
cream
or milk |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
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.
