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 cm 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