Freshly cooked beetroot , served with a sour cream sauce, makes an excellent accompaniment for roast meat and poultry.
1 tablespoon butter
1 teaspoons flour
8 fl. oz. sour cream
2 tablespoons vinegar
2 teaspoon dill seed
2 teaspoon salt
½ teaspoon black pepper
1 tablespoon sugar
1 lb. beetroot , cooked, peeled, sliced and kept hot
In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the sour cream, vinegar, dill seed, salt, pepper and sugar.
Return the pan to low heat and cook, stirring constantly, for 5 minutes or until the sauce is very hot and smooth.
Place the beetroot slices in a warmed serving dish. Pour over the sauce and serve immediately.