Ingredients
Serves 4 – 6
50g salted butter
1 large onion, sliced
2 large garlic cloves, crushed
1/2 teaspoon dijon mustard (generous)
1/2 teaspoon wholegrain mustard (generous) + more for topping, if using
1 medium-large orange, zested and juiced (strained)
500g cooked beetroot, chopped
500ml vegetable stock
wholegrain mustard
Preparation
