Creamy Mustard Beets

1. 1

   Trim beets, leaving 1-inch stem.

2. 2

   In saucepan, cover beets with water and bring to boil; boil, covered, for 25 to 35 minutes or until tender.

3. 3

   Drain and let cool slightly; slip off skins and stems.

4. 4

   Slice beets and place in skillet; add cream and bring to boil over medium-high heat.

5. 5

   Cook, stirring frequently, for 3 to 5 minutes or until heated through and sauce has thickened.

6. 6

   Stir in mustard; season with salt and pepper to taste.

7. 7

   Sprinkle with onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.