1 1/2 kg of beetroots
1/4 cup of butter or margarine
3 tablespoons of all-purpose flour
2 tablespoons of cornstarch
3/4 cup of vinegar
1 tablespoon of Worcestershire sauce
1/2 teaspoon of salt
black pepper to taste
1 1/2 kg of beetroots
1/4 cup of butter or margarine
3 tablespoons of all-purpose flour
2 tablespoons of cornstarch
3/4 cup of vinegar
1 tablespoon of Worcestershire sauce
1/2 teaspoon of salt
black pepper to taste
Wash the beetroots carefully, leaving the skin intact; remove the leaves
Place the beetroots in a large pot; cover with cold water; bring to a boil
Reduce heat; let cook slowly covered for 45 minutes or until the beetroots are tender
Drain and let cool
Cool completely
Peel and cut into cubes
In the same pot, melt the butter or margarine over medium heat
Add the flour and cornstarch; cook stirring 1/2 minute
Remove from heat
Lentally add the vinegar and 1/4 cup of water
Add the remaining ingredients except for the beetroots; bring to a boil, stirring constantly
Reduce heat
Add the beetroot, simmering 10 minutes, stirring occasionally
Serve in 8 portions.
