about 2 lbs beetroot (no tops required)
water to cover
1 1/2 tbsp cornflour
1 lemon, rind and juice
1 orange, rind and juice
2 1/2 tbsp sugar
1/2 tsp salt
1/2 tsp ground cloves
1 oz butter
NB items 1 to 4 of the method should be done a bit in advance, or you can reheat beetroot that is already boiled and ready from another day.
- Scrub the beets carefully (we want to use some of the cooking water, so we don't want dirt in it).
- Put them in a pan and cover them with cold water. Bring to the boil and boil for about 45 minutes to an hour until tender.
- Drain off the liquid into a jug (we need about half a pint of this: the rest can go).
- Allow the beetroot to cool a bit, then peel them and slice them thinly.
- Mix the cornflour to a smooth paste in a jug, with a little of the cooled beetroot stock.
- Add further stock to make the sauce up to half a pint.
- Add the lemon rind and juice and orange rind and juice to the jug and mix well. Turn it into a large pan and heat gently over a low heat, stirring all the time until it thickens.
- Add the salt, sugar and ground cloves to the sauce.
- Add the butter and beat it in well with a wooden spoon.
- Heat the sauce to piping hot. Then add the beetroot and continue over the heat until the beetroot is thoroughly hot through.
- Serve hot as a vegetable accompaniment to strong dark meat or other winter meals, and with red wine.