Also from Barbara Sonand
Wash the beetroot, trim (not to close to the globe) and boil in unsalted water for about an hour. Cool and grate into a medium saucepan.
In another small saucepan melt the butter and gently cook the flour until golden brown.
Add to the beetroot, along with the juice of the lemon, two teaspoons of sugar and then to taste, and salt to taste.
Cook for 5 minutes, stirring constantly, and add the sour cream.
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