Creamy Mustard Beets
SERVINGS
4 servings scale / convert
INGREDIENTS
1-1/2 lb. baby beets
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.
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