Beets In Mustard Sauce Recipes

BEETS IN MUSTARD SAUCE

Beets in Mustard Sauce image

Make sure they marinate a full day for best flavor. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".

Provided by zeldaz51

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb red beet
3 tablespoons prepared mustard, preferably whole grain or 3 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/4 cup olive oil
1 medium onion, chopped
salt

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.

BEETS IN MUSTARD SAUCE

Beets in Mustard Sauce image

Provided by Kitchen Crew

Categories Vegetables

Number Of Ingredients 10

Ingredients

1.5 lb beets, trimmed
3 Tbsp butter, unsalted
1/4 c shallots, minced
1 Tbsp flour
1/2 c chicken stock
3 Tbsp dijon mustard
1/4 c cream
parsley, fresh minced
"just a pinch" of salt
"just a pinch" of pepper

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.

GRANDMA'S HARVARD BEETS

Grandma's Harvard Beets image

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories Side Dish Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

Steps:

In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g

BEETS IN VINAIGRETTE

Beets in Vinaigrette image

Provided by Edna Lewis

Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Steps:

Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

HONEY MUSTARD BEETS

Honey Mustard Beets image

Make and share this Honey Mustard Beets recipe from Food.com.

Provided by Barb in WNY

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons butter
6 cups beets, cooked and diced
2 tablespoons dijon-style mustard
2 tablespoons honey

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.

Nutrition Facts : Calories 130, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 158.4, Carbohydrate 22.7, Fiber 3.4, Sugar 19.3, Protein 2.9

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE

Warm Baby Beets and Herring with Mustard-Dill Sauce image

Provided by Richard Corrigan

Categories Salad Fish Mustard Vegetable Side Roast Beet Fall Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons sugar
3 tablespoons (packed) chopped fresh dill
3 tablespoons olive oil
2 tablespoons whipping cream
16 bay beets, stems trimmed to 2 inches
12 pickled herring fillets, halved lengthwise
Fresh dill sprigs

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.

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