Beets in Mustard Cream

Submitted by Bergy

"Wonderful side dish for a BBQ or picnic.Nice color addition to a buffet"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 lb fresh beet, peeled,boiled until tender and then slicevery thinly

• Dressing

• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup lite olive oil or 1/4 cup virgin olive oil
• 1 cup plain yogurt

directions

1. Thoroughly combine mustard, vinegar, salt,& pepper.
2. Slowly whisk in the olive oil, pouring in a slow steady stream whisking all the while.
3. Stir in the yogurt to finish the dressing.
4. Pour the mustard cream over the beets, toss, cover and refrigerate for at least an hour.

Reviews

[Lorac]

The sweetness of beets off-set by a Dijon mustard yogurt-sauce with a touch of tarragon. For a quick and easy summer side dish, I used a 15 oz can of cooked sliced beets. I made half the sauce recipe but only needed 1/2 of that for 1 can of beets (believe me the rest of the sauce wil not go to waste). I didn't have tarragon vinegar, and because I was making the sauce ahead of time, I added a pinch of dried tarragon, crushed with my fingers, directly to the sauce. The results - a wonderful flavor combination that is quick and easy to make, and I will make it again!

 

[iris5555]

I made only half the sauce--which as Lorac said--was still plenty. I did use tarragon vinegar, but also added some dried tarragon as well. If making again, I would use less Dijon mustard as the flavor was a little too strong for me.