Creamy Mustard Beets

• 1-1/2 lb. baby beets
• 1/2 cup whipping cream
• 1 tbsp. dijon mustard
• Salt and pepper
• 3 green onions, sliced

1. Trim beets, leaving 1-inch stem.
2. In saucepan, cover beets with water and bring to boil; boil, covered, for 25 to 35 minutes or until tender.
3. Drain and let cool slightly; slip off skins and stems.
4. Slice beets and place in skillet; add cream and bring to boil over medium-high heat.
5. Cook, stirring frequently, for 3 to 5 minutes or until heated through and sauce has thickened.
6. Stir in mustard; season with salt and pepper to taste.
7. Sprinkle with onions.

baby beets, whipping cream, mustard, salt, green onions

Taken from www.foodgeeks.com/recipes/4635 (may not work)