Roasted Beets With Mushroom Bordelaise


Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer


  • 2 6-oz. golden beets, scrubbed
  • 2 tablespoons unsalted butter
  • 1 cup sliced cremini mushrooms (about 3 oz.)
  • 1 medium shallot, finely chopped (about ¼ cup)
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 cup dry red wine
  • 1 1/2 cups low-sodium vegetable broth
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1.  Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes.

  2.  Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds.

  3.  Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated.

  4.  Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme.

  • Active:
  • Total:
  • Yield: 2

Nutritional Information

Calories per serving: 263
Fat per serving: 12g
Saturated fat per serving: 7g
Cholesterol per serving: 31mg
Fiber per serving: 7g
Protein per serving: 5g
Carbohydrates per serving: 26g
Sodium per serving: 546mg
Iron per serving: 3mg
Calcium per serving: 67mg

Good to Know

Roast the beets a day in advance and simply heat up the medallions when you want to eat.

This Recipe Is

Robin Bashinsky