About this recipe:A stunning and unique warm beetroot salad with Eastern European roots. Lovely served alongside cold cuts and vegetables.
5 to 6 beetroot
1 tablespoon butter
5 tablespoons single cream
1/2 teaspoon salt
1/4 lemon, juiced
2 teaspoons caster sugar
1 teaspoon plain flour
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Method Prep:10min › Cook:30min › Ready in:40min
Trim the beetroot and cook for 30 minutes in boiling water. Drain and plunge into cold water (this makes peeling easier).
Peel the beetroot, then grate and place in a clean saucepan. Add butter, cream, salt, lemon juice and sugar and mix well. Simmer for 10 minutes, stirring constantly. Sprinkle in the flour then mix and cook for another 1 to 2 minutes. Remove from the heat and serve.