Beets In Mustard Sauce Recipes

Steps:

• Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan with an inch of water in the bottom. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. Alternatively, cook beets on the stovetop in simmering salted water for about 30 minutes.
• Meanwhile, make the vinaigrette: Put shallot, lemon juice, rice vinegar, mustard and horseradish in a small bowl. Add good pinch of salt and pepper and stir to incorporate. Whisk in 3 tablespoons vegetable oil.
• Heat a very small skillet with 1 tablespoon oil. When oil is hot, add mustard seeds and nigella seeds. They will begin to pop after about 1 minute. Carefully scrape popped seeds and oil into the vinaigrette. Taste and adjust seasoning.
• Let beets cool slightly, then use fingers or a kitchen towel to rub skin off beets. Slice beets crosswise into 1/4-inch rounds and place in a wide salad bowl.
• Sprinkle beet slices lightly with salt, then gently toss with the dressing. Grate a little more horseradish over the top. Serve at room temperature.

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:

• Wash beets.
• Cut off tops.
• Put beets in a pot with water to cover them.
• (If desired, you can also wash the beet tops and cook them in the same pot with the beets for another meal-they are wonderful!) Bring beets to a boil, covered.
• Cook until tender when pierced with a fork.
• Drain and cool.
• Slice beets into 1/4 inch slices.
• Combine remaining ingredients.
• Pour over beets.
• Stir to combine.
• Serve warm or let marinate in the fridge for a couple hours.

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.

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.