Honey Mustard Beets
|Fresh beets||1 1⁄2 Pound|
|Canned sliced beets||16 Ounce, drained (1 Can)|
|Butter/Margarine||2 Tablespoon, melted|
|Prepared mustard/Dijon style mustard||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
If using fresh beets, cut off all but 1 inch of stems and roots; do not peel.
Cook, covered, in boiling salted water till tender, about 30 minutes.
Drain; peel and slice.
Combine butter, mustard, honey, and soy.
Tear off a 36x18-inch piece of heavy-duty foil.
Fold in half to make an 18-inch square; fold up sides slightly.
Place beets in center of foil; pour honey sauce over all.
Fold edges of foil to seal securely, leaving space for expansion of.steam.
Grill over medium-slow coals till heated through, about 20 minutes.
Sprinkle with parsley.