This dish must be served as soon as the beetroots have been mixed into the sauce, otherwise they will bleed and dilute the sauce, spoiling its colour and consistency.
1 lb. cooked beetroot, peeled H oz. butter
1 oz. orange juice
1 tablespoon grated orange rind juice of i lemon
2 teaspoon salt
Cut the beetroots into small cubes and set aside.
Melt the butter in a small saucepan over moderate heat. Stir in the flour and mix to a smooth paste with a wooden spoon.
Remove the pan from the heat and stir in the sugar.
Pour in the orange juice gradually, stirring all the time. When all the orange juice has been added return the pan to the heat.
Add the grated orange rind, lemon juice and salt and, stirring continuously, cook the sauce until it is thick. Taste the sauce and add more sugar, salt or lemon juice if necessary.
Add the beetroot cubes to the sauce, cook for a minute or two to heat and serve immediately.