Ingredients for Beets In Mustard Cream
- Beet
- Dijon Mustard
- Tarragon Vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lite Olive Oil
- Plain Yogurt
How to Make Beets In Mustard Cream
- In a medium bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Slowly drizzle in 1/4 cup olive oil while whisking constantly until emulsified.
- Stir in 1/2 cup plain Greek yogurt until smooth and creamy.
- Add 2 cups cooked and diced beetroots to the bowl. Gently toss to coat.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
23g
Fat
8g
Carbs
2g
