Beets In Mustard Sauce Recipes

Steps:

• Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in a pot o cold water to cover, bring to a boil, reduce heat, and boil until the beets can be pierced easily with a sharp knife, 45-60 minutes depending upon their size.
• Meanwhile, whisk together the mustard and vinegar in a bowl, then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
• When the beets are done, drain them and submerge them in cold water until they are cool enough to handle. When cooled, cut off the roots and tops, and slip the skins off. Slice the warm beets into the mustard sauce. Mix well, cover, and let marinate in the fridge at least 24 hours. Season before serving, if needed.

Steps:

• 1. Scrub the beets lightly and 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 and cook for a few minutes until it is warm.
• 6. Add salt and pepper to taste - Serve with parsley sprinkled on top.

Steps:

• Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
• Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

Steps:

• Melt butter in a large saute pan, and add the beets.
• Toss to coat.
• Add the mustard and honey.
• Continue cooking until beets are heated through.