Creamy Mustard Beets

Directions

1. 1
   Trim beets, leaving 1-inch stem.
2. 2
   In saucepan, cover beets with water and bring to boil; boil, covered, for 25 to 35 minutes or until tender.
3. 3
   Drain and let cool slightly; slip off skins and stems.
4. 4
   Slice beets and place in skillet; add cream and bring to boil over medium-high heat.
5. 5
   Cook, stirring frequently, for 3 to 5 minutes or until heated through and sauce has thickened.
6. 6
   Stir in mustard; season with salt and pepper to taste.
7. 7
   Sprinkle with onions.