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© Sunshine Urbaniak

Beets in Mustard Sauce with Shallots

This classic beets with mustard sauce recipe gets a semi-homemade makeover with pre-cooked, packaged beets. Not only does it speed up the marinating time, it drastically reduces cook time to no-cook time! I use the packaged beets from the refrigerated section that are lightly marinated with vinegar. 

I’m not a fan of cooking and peeling beets—so messy. Worried about rich flavor with pre-cooked beets? Don’t, because they’re lightly marinated already with vinegar, it’s the perfect base for this creamy mustard sauce. It reduces the need to make this dish 24 hours in advance. Honestly, you can serve them right away if you needed to. Waiting at least an hour though will give the garlic time to do its job. I add shallots for added texture and crunch. My beets in mustard sauce with shallots is the perfect side to any dish. Enjoy!

Beets in Mustard Sauce with Shallots

Beets in Mustard Sauce with Shallots

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time10 mins

INGREDIENTS

2 13.5 oz Packs Cooked Beets
2 tbsp Dijon Mustard
2 tbsp Red Wine Vinegar
2 tbsp Olive Oil
1 Garlic Clove, small, finely minced
1 Shallot, thinly sliced
Dash of Salt

DIRECTIONS

1

In a large bowl whisk together the mustard, vinegar, olive oil, garlic, and salt.

2

Thinly slice the beets into 1/4 rounds. Thinly slice the shallot. Place them both in the bowl with dressing and gently fold together. You may eat them right away but they'll get tastier if you let them sit for at least an hour. Feel free to make ahead and store in the fridge overnight. Serve at room temperature.

Ingredients

 2 13.5 oz Packs Cooked Beets
 2 tbsp Dijon Mustard
 2 tbsp Red Wine Vinegar
 2 tbsp Olive Oil
 1 Garlic Clove, small, finely minced
 1 Shallot, thinly sliced
 Dash of Salt

Directions

1

In a large bowl whisk together the mustard, vinegar, olive oil, garlic, and salt.

2

Thinly slice the beets into 1/4 rounds. Thinly slice the shallot. Place them both in the bowl with dressing and gently fold together. You may eat them right away but they'll get tastier if you let them sit for at least an hour. Feel free to make ahead and store in the fridge overnight. Serve at room temperature.

Beets in Mustard Sauce with Shallots

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