Best 6 Beets In Mustard Sauce Recipes
Indulge in a symphony of flavors with our tantalizing selection of beet recipes! From the classic and comforting Beets in Mustard Sauce, a delightful interplay of sweet and tangy notes, to the vibrant and refreshing Beet and Goat Cheese Salad, a harmonious blend of earthy and creamy textures. Embark on a culinary journey with our Roasted Beet and Arugula Salad, a symphony of colors and textures, or savor the sweet and savory notes of our Beet and Orange Salad, a refreshing delight. For a touch of elegance, try our sophisticated Beet Carpaccio, a visually stunning and tastefully refined dish. And for a hearty and wholesome meal, delve into our hearty Beet and Barley Risotto, a delightful fusion of earthy flavors and creamy textures. Each recipe is a testament to the versatility and deliciousness of beets, offering a culinary adventure that will tantalize your taste buds and leave you craving more. So, prepare to be enchanted as you explore the diverse and delectable world of beet recipes, where every bite is an explosion of flavor and every dish a masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
BEETS IN MUSTARD SAUCE
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.
HONEY MUSTARD BEETS
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
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
BEST BEETS
I enjoy preparing this recipe because it gives me a chance to use the tender, fresh beets from our garden. It's so good, and very colorful!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In saucepan, combine the sugar and cornstarch. Add vinegar and water or beet juice; bring to a boil. Add all remaining ingredients; reduce heat to simmer. Heat through.
Nutrition Facts :
WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE
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
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.
Tips:
- Choose the right beets: Look for beets that are small to medium in size, firm, and have smooth skin. Avoid beets that are bruised or have blemishes.
- Roast the beets before using: Roasting the beets enhances their flavor and makes them easier to peel. To roast the beets, preheat the oven to 400°F (200°C). Cut off the tops and bottoms of the beets, then toss them with olive oil and salt. Place the beets on a baking sheet and roast for 45-60 minutes, or until they are tender when pierced with a fork.
- Use a good quality mustard: The type of mustard you use will greatly affect the flavor of the sauce. Use a mustard that you enjoy the taste of, such as Dijon mustard, whole grain mustard, or brown mustard.
- Add some sweetness to the sauce: A little bit of sweetness helps to balance out the tartness of the mustard. You can add sweetness to the sauce with honey, maple syrup, or brown sugar.
- Serve the beets in mustard sauce warm or cold: Beets in mustard sauce can be served either warm or cold. If you are serving the beets warm, reheat them gently in a saucepan over low heat. If you are serving the beets cold, chill them in the refrigerator for at least 30 minutes before serving.
Conclusion:
Beets in mustard sauce is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. The roasted beets are tender and flavorful, and the mustard sauce is tangy and creamy. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a new way to enjoy beets, give this recipe a try!
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