| 1 | Scrub the beets lightly and boil them for 35 minutes until barely tender. |
| 2 | Drain under cold water, peel, then slice into ?inch pieces. |
| 3 | Melt the butter and cook the shallots for 4 minutes over medium heat. |
| 4 | Turn the heat down and stir in the flour. |
| 5 | Cook for 2 minutes stirring often. |
| 6 | Add the stock, mustard and cream. |
| 7 | Cook for a few minutes until thick. |
| 8 | Combine with the beets. |
| 9 | Cook for a few minutes until it is warm. |
| 10 | Add salt and pepper to taste. |
| 11 | Serve with parsley sprinkled on top. |
| 12 | Notes: * beets in a tangy mustard sauce -- from bert greene"s "greene on greens." : difficulty: easy. |
| 13 | : time: 50 minutes cooking, 10 minutes preparation. |
| 14 | : precision: approximate measurement ok. |
