BEETS IN MUSTARD SAUCE
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
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.
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Aiyashami Shanthni
[email protected]I'm not sure what went wrong, but my beets turned out mushy. The mustard sauce was okay, but overall I was disappointed with this recipe.
David paul
[email protected]Meh.
Liliane Owusu Ansah Ansah
[email protected]Not bad! The mustard sauce was a bit too sour for my taste, but the beets were cooked perfectly.
Mason Fiaher
[email protected]This was a great way to use up some leftover beets. The mustard sauce was easy to make and really brought out the flavor of the beets.
G_love
[email protected]The mustard sauce is the star of this dish. It's so creamy and flavorful, and it pairs perfectly with the earthy beets. I would definitely make this recipe again.
Aashiqaan Ghulam abbas
[email protected]This recipe is an absolute winner! I've tried it twice now, and it's been a hit both times. The beets are perfectly tender and flavorful, and the mustard sauce is tangy and creamy. I served it with roasted potatoes and a simple salad, and it was a de