1 1/2 lb Beets, trimmed 3 T Butter, unsalted 1/4 c Shallots, minced 1 T Flour 1/2 c Chicken stock 3 T Dijon mustard 1/4 c Cream Parsley, chopped Salt and pepper Scrub the beets lightly and boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 1/4 inch pieces. Melt the butter and cook the shallots for 4 minutes over medium heat. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. Add the stock, mustard and cream. Cook for a few minutes until thick. Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top. NOTES: * Beets in a tangy mustard sauce -- From Bert Greene's "Greene on Greens." : Difficulty: easy. : Time: 50 minutes cooking, 10 minutes preparation. : Precision: approximate measurement OK. : Nicholas Horton : Reed College, Portland, OR USA : horton@reed.uucp : Copyright (C) 1986 USENET Community Trust