800 g (1 3/4 lb) cooked beetroot (beet)
1 small onion
1 tbsp (1/2 oz) butter or margarine
2 tbsp plain flour (All purpose)
150 g natural yoghurt
2 tbsp finely grated horseradish
salt and pepper
sugar (optional)
1 small onion
1 tbsp (1/2 oz) butter or margarine
2 tbsp plain flour (All purpose)
150 g natural yoghurt
2 tbsp finely grated horseradish
salt and pepper
sugar (optional)
for the garnish
1 tbsp chopped parsley
method
1. Peel and grate the beetroot and skin and finely chop or grate the onion.
2. Melt the fat in a saucepan and fry the onion gently for about 5 minutes.
3. Stir in the flour and cook gently for 1 minute, stirring all the time.
4. Draw off the heat and gradually stir in the yoghurt.
5. Return to the heat, and bring to the boil, stirring all the time, until the sauce thickens.
6. Add the beetroot and horseradish and heat thoroughly.
7. Season to taste, and add sugar to taste, if liked.
8. Serve hot, garnished with the parsley.
2. Melt the fat in a saucepan and fry the onion gently for about 5 minutes.
3. Stir in the flour and cook gently for 1 minute, stirring all the time.
4. Draw off the heat and gradually stir in the yoghurt.
5. Return to the heat, and bring to the boil, stirring all the time, until the sauce thickens.
6. Add the beetroot and horseradish and heat thoroughly.
7. Season to taste, and add sugar to taste, if liked.
8. Serve hot, garnished with the parsley.
serving amount
serves 6
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