• 2 lbs (900 g) small beetroot
• 3 tablespoons cornflour
• 4 oz (112 g) demerara sugar
• Salt and pepper
• ½ pint (280 ml) white wine or white distilled malt vinegar
• 2 tablespoons butter

Method:

1. Pick evenly sized small beetroot and put them in a large saucepan of water. Cover the pan and bring to the boil.
2. Lower the heat and cook gently until tender for 30 to 40 minutes, adding more boiling water if necessary during cooking.
3. Drain the beetroot and reserve the cooking liquid. Allow to cool.
4. When cool, peel and either dice or slice into ¼" (5 mm) rounds.
5. Combine the cornflour, sugar, salt, pepper and vinegar with about 6 fl oz (180 ml) of the reserved beetroot liquid in a large saucepan.
6. Bring to the boil and then reduce the heat, stirring continuously, until thickened.
7. Return the beetroot to the saucepan and allow to heat through for about 5 minutes.
8. Stir in the butter and serve hot.

Serves 4 to 6. Especially nice with chicken and rabbit.