| SLICED BEETS IN CREAMY MUSTARD SAUCE |
From Angelic Organics Kitchen, adapted from Greene on Greens
1 ½ pounds beets, scrubbed, trimmed
3 Tbsp unsalted butter
¼ cup chopped shallot or red onion
1 Tbsp all-purpose flour
½ cup vegetable or chicken stock
¼ cup milk
3 Tbsp prepared Dijon mustard
Salt and black pepper
Chopped fresh parsley
Preheat the oven to 400°F. Place beets in a small roasting pan with ½
cup water. Cover with foil and bake until beets are easily pierced with
a sharp knife, 45 minutes to 1 hour depending on size. Allow beets to
cool slightly, then run under cold water and slip off their skins. Slice
the beets in half; cut each half into ¼-inch wedges. Melt the butter in
a large skillet over medium-low heat. Add the shallot or red onion;
cook, stirring, for 4 minutes. Add flour and stir constantly for 2
minutes. Whisk in the stock, milk, and mustard. Cook and stir the
mixture until slightly thickened. Add the beets, continuing to cook and
stir until they are warmed through, about 10 minutes. Remove the
skillet from heat. Season with salt and pepper to taste and garnish with
parsley.
1 ½ pounds beets, scrubbed, trimmed
3 Tbsp unsalted butter
¼ cup chopped shallot or red onion
1 Tbsp all-purpose flour
½ cup vegetable or chicken stock
¼ cup milk
3 Tbsp prepared Dijon mustard
Salt and black pepper
Chopped fresh parsley
Preheat the oven to 400°F. Place beets in a small roasting pan with ½
cup water. Cover with foil and bake until beets are easily pierced with
a sharp knife, 45 minutes to 1 hour depending on size. Allow beets to
cool slightly, then run under cold water and slip off their skins. Slice
the beets in half; cut each half into ¼-inch wedges. Melt the butter in
a large skillet over medium-low heat. Add the shallot or red onion;
cook, stirring, for 4 minutes. Add flour and stir constantly for 2
minutes. Whisk in the stock, milk, and mustard. Cook and stir the
mixture until slightly thickened. Add the beets, continuing to cook and
stir until they are warmed through, about 10 minutes. Remove the
skillet from heat. Season with salt and pepper to taste and garnish with
parsley.
