Balsamic Beets With Chervil Butter and Horseradish Mustard

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#79903

serves/makes:

ready in:
over 5 hrs

ingredients

6 beets (1/2 lb. size), peeled with roots and tops removed
3 cups water, more as needed
1 tablespoon balsamic vinegar
1 bay leaf

Chervil Butter
1/4 cup butter, melted
2 teaspoons dried chervil

Horseradish Mustard
2 tablespoons horseradish
2 tablespoons Dijon mustard

directions

Place the beets in the crockery pot. Add water (enough to cover), vinegar, and bay leaf.

Cover and cook on LOW until the beets are tender, 6 to 8 hours. Discard the bay leaf.

To make Chervil Butter, combine the melted butter and dried chervil.

To make Horseradish Mustard, mix the horseradish with the Dijon mustard.

Drain and slice beets; serve with the Chervil Butter and Horseradish Mustard.

added by

shameless

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.