Difficulty: Medium - experience needed
1 lb. to 1 ½ lb. beets
2 Tbsp. butter
1 Tbsp. olive oil
1/3 cup small onions, thinly sliced
1 clove garlic, minced
1 Tbsp. flour
½ cup chicken broth, (1/2 teas. bouillon mixed into ½ cup water)
3 tbsp. Dijon mustard
¼ cup cream or milk
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh dill or fennel, minced (optional)
Salt and pepper to taste
Place beets in a sauce pan, cover with cold water. Heat slowly to a boil; reduce heat. Simmer until fork tender. Drain under cold water. When cool enough to handle, slip skins off of beets. Slice into 1/4â€³ slices, put aside.
In a skillet add the oil and butter over medium-low heat. Add the onions; sauté till limp. Add garlic and cook for about 2 minutes. Stir in the flour and cook, stirring constantly, taking care not to brown the flour mixture, (about 2 minutes). Whisk in the broth, add the mustard and cream or milk. Cook until slightly thickened.
Add the beets and the herbs to the sauce. Cook, gently stir until warmed through. Add salt and pepper to taste.