** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Scrub the beets lightly and boil them for 35 minutes until barely tender.
2. Drain under cold water, peel, then slice into 1/4 inch pieces.
3. Melt the butter and cook the shallots for 4 minutes over medium heat.
4. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often.
5. Add the stock, mustard and cream. Cook for a few minutes until thick.
6. Combine with the beets. Cook for a few minutes until it is warm.
7. Add salt and pepper to taste. Serve with parsley sprinkled on top.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beet, Butter, Gluten, MSG, Poultry, Mustard allergies.