Roasted Beets with Mushroom Bordelaise
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.