Beets and Carrots in Creamy Mustard Sauce

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Written By Margaret Yarmush

Serves 4

Ingredients:

  • 1 bunch beets, washed and trimmed

  • 1 bunch carrots, washed and trimmed

  • 3 tablespoons unsalted butter

  • 1/4 cup chopped red onion

  • 1 tablespoon flour

  • 1/2 cup vegetable or chicken stock

  • 1/4 cup milk

  • 3 tablespoons dijon mustard

  • salt and pepper

Preheat oven to 400 degrees. Bake beets and carrots in a small roasting pan covered in tin foil with 1/2 cup water until tender 30-45 minutes. Once they can be easily pierced with a knife, remove vegetables and run under cool water until easily handled. Slip the skins off the beets and slice beets into wedges and carrots lengthwise.

Melt butter in a skillet over medium heat, add onion and cook for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock, milk and mustard stirring until thickened. Add beets and carrots to the sauce and cook about 10 more minutes. Season with salt and pepper to taste.

Margaret Yarmush
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