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    You are in: Home / Recipes / Beets in Mustard Sauce Recipe
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    Beets in Mustard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Zeldaz's Note:

    Make sure they marinate a full day for best flavor. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

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    Nutritional Facts for Beets in Mustard Sauce

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 188.8
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 218.4 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 4.0 g
    Sugars 8.9 g
    Protein 2.6 g

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