Roasted Beets With Mushroom Bordelaise Recipe

Name: Roasted Beets With Mushroom Bordelaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 6-oz. golden beets, scrubbed; 2 tablespoons unsalted butter; 1 cup sliced cremini mushrooms (about 3 oz.); 1 medium shallot, finely chopped (about 1/4 cup); 1 1/2 tablespoons chopped fresh thyme; 1/2 cup dry red wine; 1 1/2 cups low-sodium vegetable broth; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper

Servings: persons

2 6-oz. golden beets, scrubbed
2 tablespoons unsalted butter
1 cup sliced cremini mushrooms (about 3 oz.)
1 medium shallot, finely chopped (about 1/4 cup)
1 1/2 tablespoons chopped fresh thyme
1/2 cup dry red wine
1 1/2 cups low-sodium vegetable broth
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

1
Preheat oven to 400u00b0F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes.
2
Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds.
3
Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated.
4
Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 6-oz. golden beets, scrubbed, 2 tablespoons unsalted butter, 1 cup sliced cremini mushrooms (about 3 oz.), 1 medium shallot, finely chopped (about 1/4 cup), and more.

Yes, Roasted Beets With Mushroom Bordelaise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beets With Mushroom Bordelaise

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