Beets in a tangy mustard sauce

From Bert Greene's Greene on Greens.


(Serves 4)


  1. Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 1/4 inch pieces.
  2. Melt the butter and cook the shallots for 4 minutes over medium heat.
  3. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often.
  4. Add the stock, mustard and cream. Cook for a few minutes until thick.
  5. Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top.


Difficulty: easy.
Time: 50 minutes cooking, 10 minutes preparation.
Precision: approximate measurement OK.


Nicholas Horton 
Reed College, Portland, OR USA 
Recipe last modified: 20 Oct 87

Original header

Path: decwrl!recipes
From: horton@reed.uucp (Nicholas Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Beets in mustard sauce
Message-ID: <12152@decwrl.DEC.COM>
Date: 27 Nov 87 06:16:58 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Reed College, Portland, Oregon, USA
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