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