Beetroots with White Sauce

Choose small and evenly sized beetroots carefully wash and top and tail them  being careful not to break the skin then boil for about 1 1/2 hours until tender.

For the Sauce

1 oz butter or margarine

1 oz Plain flour

1/2 pint milk

Salt an pepper to taste

Melt the butter or margarine in a pan and add the flour.

Ad salt and pepper to taste and cook the flour for about a minute until sizzling.

Gradually add the milk stirring all the time until the sauce thickens then simmer for one minute.

Pour over the beetroot and serve.

A good accompaniment for both meats and fish.



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{July 19, 2011} {Tags: }