An accompaniment to cold meats, chicken, veal and ham pie or cottage pie, Beetroot Piquante is served hot. The vinegar, sugar and seasoning give the beetroot a slightly sharp flavour which contrasts well with bland meats.
3 medium-sized beetroots, cooked and drained
5 teaspoons vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
Cool the beetroots, trim them and slip off the skins. Using a sharp knife, chop the beetroot into small pieces.
In a medium-sized saucepan, combine the beetroot cubes, vinegar, sugar, salt and pepper together. Warm the mixture over moderate heat, stirring continuously, until the beetroot pieces are very hot.
Remove the saucepan from the heat and, with a wooden spoon, stir in the butter a little at a time. Taste and add more seasoning if needed. Transfer to a warm serving dish. Serve immediately.