Creamy Mustard Beets

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1-1/2 lbs. baby beets (8 or 9)
1/2 cup whipping cream
1 tbsp. dijon mustard
Salt and pepper
3 green onions, sliced

INSTRUCTIONS

Trim beets, leaving 1-inch stem. In saucepan, cover beets with water and bring to boil; boil, covered, for 25 to 35 minutes or until tender. Drain and let cool slightly; slip off skins and stems. Slice beets and place in skillet; add cream and bring to boil over medium-high heat. Cook, stirring frequently, for 3 to 5 minutes or until heated through and sauce has thickened. Stir in mustard; season with salt and pepper to taste. Sprinkle with onions.

CHEF COMMENTS

No comments are available.

Tagged: beets, sidedishes add tags

Have you made it? What'd you think?

Log in to review this recipe.