Serves: 3
Total Calories: 117
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.
This Baby Beets in Honey-Mustard Sauce recipe is from the Farmer's Market Cookbook. Download this Cookbook today.
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