Recipe information
Yield
8 Servings
Ingredients
25
small (about 1 1/2-inch) beets in assorted colors (such as red, golden, and Chioggia), unpeeled, trimmed
Olive oil
2
cups heavy whipping cream
1
/4 cup Dijon mustard
1
tablespoon chopped fresh thyme
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Preparation
Step 1
Preheat oven to 400°F. Group beets by color on sheets of foil; drizzle with oil. Close tightly and place packets directly on oven rack. Roast beets until tender, about 50 minutes. Open foil; cool and peel beets.
Step 2
Bring cream, mustard, and thyme to boil in medium saucepan. Reduce heat to medium and simmer until reduced to 12/3 cups, 15 to 20 minutes.
Step 3
Arrange beets in 11x7x2-inch glass baking dish; sprinkle with salt and pepper. Add cream mixture. Bake until sauce is bubbling, about 25 minutes.