The beets in mustard cream are a quick and easy recipe to enjoy like side, or tantalizing starter. The sweet taste of the beetroot and the spicy flavor of the mustard, softened by the cream, create a truly intriguing contrast.
Ingrediants
- 2 cooked red beets
- 2 tablespoons of fresh cream
- 2 tablespoons of strong mustard
- lemon juice
- extra virgin olive oil
- salt
- pepper
The beets with mustard cream I’m a side with a super easy and fast recipe and an intriguing taste.
There beet it is a tuber with multiple beneficial properties: it is rich in mineral salts, calcium and iron in particular, of antioxidants and vitamin C. Deep red color, soft pulp when cooked, compact and crunchy when raw, sweet taste: a note, the latter, which reminds us that the variety from which sugar is extracted also belongs to the same family.
If the taste and the thousand properties of these red turnips inspire you also try i first courses with beets. For example, Risotto with red beetroot and robiola, Spelled Spaghetti with almond and beetroot pesto or Beetroot soup.
OTHER TASTY RECIPES: Orange, fennel, beetroot and mackerel salad, beetroot hummus, salmon salad cake
How to prepare: Beets with mustard cream
- Execution
- easy
- Preparation time
- 15 min
- Portions
-
2
- Total time
-
30 min
How to prepare: Beets with mustard cream
Making mustard cream beets is super easy. Peel the beets and cut them into slices 3-4 millimeters thick, then into sticks. In a bowl, emulsify the cream with the mustard, a drizzle of oil, the filtered lemon juice, a pinch of salt and a sprinkle of pepper.
Mix well with a fork to obtain a homogeneous sauce. Then transfer the beets to a serving dish or divide them into individual serving plates.
Season the beets with the mustard cream and serve immediately.
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