Beets In Mustard Sauce Recipes

BEETS IN MUSTARD SAUCE

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.

MUSTARD SAUCE FOR CORNED BEEF

Steps:

• Melt butter in a saucepan over low heat; remove from heat.
• Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
• Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE

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.

HONEY MUSTARD BEETS

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.

MUSTARD HERRING AND BEET SMORREBROD

Steps:

• Make pickled beets .
• Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
• Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
• Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.

BABY BEETS IN HONEY-MUSTARD SAUCE

Steps:

• Scrub and trim beets. Place in a large saucepan, cover with hot water, and add salt to taste. Bring to a boil, cover, and simmer until tender, about 30 minutes.* Drain and cool slightly. Peel to remove skins set beets aside and keep warm.In a medium saucepan, stir butter, honey, mustard, lemon juice, salt, and pepper. Bring to a boil over medium heat. Add beets, stirring until coated with sauce and heated through.To serve, transfer to a shallow bowl. Garnish with parsley.*If using medium-size beets, increase cooking time slightly and, after peeling, cut into wedges or slices.