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Beets in Mustard Sauce

Ingredients: 1 1/2 Pound(s) Beets, trimmed 3 Tablespoon(s) Butter, unsalted 1/4 Cup(s) Shallots, minced 1 Tablespoon(s) Marinara sauce, chilled 1/2 Cup(s) Chicken stock 3 Tablespoon(s) Dijon mustard 1/4 Cup(s) Cream Directions: 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. Melt the butter and cook the shallots for 4 minutes over medium heat. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. Add the stock, mustard and cream. Cook for a few minutes until thick. Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top. NOTES: * Beets in a tangy mustard sauce -- From Bert Greene's "Greene on Greens." : Difficulty: easy. : Time: 50 minutes cooking, 10 minutes preparation. : Precision: approximate measurement OK. : Nicholas Horton : Reed College, Portland, OR USA : horton@reed.uucp : Copyright (C) 1986 USENET Community Trust
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