Best Honey Mustard Beets Recipes

Honey Mustard Beets image

Provided by Barb in WNY

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
6 cups beets, cooked and diced
2 tablespoons dijon-style mustard
2 tablespoons honey

Steps:

Nutrition Facts : Calories 130, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 158.4, Carbohydrate 22.7, Fiber 3.4, Sugar 19.3, Protein 2.9

Roasted Beets With Honey Balsamic Glaze image

Provided by Elmotoo

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

16 fresh beets
6 tablespoons olive oil
2 tablespoons butter
2 tablespoons honey
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 350°F
Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
Remove stems & roots, peel & slice beets. Place in bowl.
Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

Nutrition Facts : Calories 356.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 207.4, Carbohydrate 29.9, Fiber 4, Sugar 25.7, Protein 3.5

Beets in Mustard Sauce image

Provided by zeldaz51

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb red beet
3 tablespoons prepared mustard, preferably whole grain or 3 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/4 cup olive oil
1 medium onion, chopped
salt

Steps:

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.
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.
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.