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Warm Baby Beets with Mustard Dill Sauce Recipe

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This recipe for Warm Baby Beets with Mustard Dill Sauce, by , is from Our Family Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie McGhie


2 lbs. (900 gr) Unpeeled baby beets, scrubbed and trimmed

Mustard Dill sauce

3 Tbsp. Dijon Mustard
2 tbsp. White wine vinegar
2 tsp. castor sugar
3 tbsp. fresh chopped dill
3 tbsp. olive oil
2 tbsp. whipping cream
Salt to taste
Freshly ground pepper to taste.

1. Wrap beets in foil and place on baking tray. Bake at 400 F (205 C) oven for about 1 hour until tender. Set-aside until cool enough to handle. Remove foil, peel beets, and cut in half-length ways. (Wear rubber gloves when peeling to prevent skin staining)

Mustard Dill Sauce
2. Whisk first 3 ingredients together.
3. Add Dill.
4. Gradually stir in olive oil and cream.
5. Season with salt and pepper.
6. Drizzle over beets.




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