Beetroot served in a cream sauce makes a good accompaniment to roast chicken and grilled //s//.
1 oz. butter
1 oz. flour
8 fl. oz. chicken stock small onion, finely chopped
1 teaspoon dried dill
2 teaspoon salt
½ teaspoon white pepper
4 fl. oz. single cream
6 medium-sized beetroots, cooked, peeled and sliced
1 tablespoon chopped parsley
Melt the butter in a saucepan over low heat. With a wooden spoon, stir in the flour and cook for 1 minute. Remove the pan from the heat and slowly pour in the stock, stirring continuously.
When all the stock has been added and the sauce is smooth, return the pan to the heat. Stirring continuously, bring the sauce to the boil and cook for 3 minutes, or until the sauce is smooth and has thickened. Add the onion, dill, salt and pepper and cook for 5 minutes.
Add the cream and, stirring constantly, simmer the sauce for 3 minutes. Gently mix in the beetroot slices. Make sure that all the slices are coated with the sauce. Cook over low heat for 3 minutes to heat thoroughly. Pour the beetroots and sauce into a warmed vegetable dish and sprinkle with chopped parsley.