Instructions: 1. Scrub the beets lightly and boil them for 35 minutes until barely tender.

Drain under cold water, peel, then slice into 5-mm pieces.

2. Melt the butter and cook the shallots for 4 minutes over medium heat.

3. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often.

4. Add the stock, mustard and cream. Cook for a few minutes until thick.

5. 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.

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