Baby Beets In Honey Mustard Sauce Recipes

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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

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.

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

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

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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