Beet Slices in Creamy Mustard Sauce

 Farmer John’s Cookbook


1 ½ lb beets, scrubbed, trimmed

Salt and freshly ground black pepper,

3 T. unsalted butter

Chopped fresh parsley

¼ c. chopped shallot or red onion


1 T. all-purpose flour


½ c. vegetable or chicken stock


¼ c. milk


3 T. prepared Dijon mustard



Cook beets as in previous recipe above.  After peeling, 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.