1.5 lbs beetroot
2 TBS butter
3/4 cup cream/milk/half and half
A few drops of lemon juice or red wine vinegar
Sea salt and freshly ground pepper
A pinch of sugar
1 tbsp of chopped chives (or chopped sprouted onion)
Instructions
- Place the beets in a saucepan and cover with cold water. Add a good pinch of salt and sugar. Bring to a simmer and cover with a lid. Cook until the beets are tender. Allow the beetroot to cool and rub off the skins and stalks.
- Cut the beets into neat slices, dice or wedges. Place in a saucepan with the butter, cream, lemon juice or red wine vinegar and season with salt, pepper and a pinch of sugar. Bring to a bare simmer to heat through and season. The beets can be prepared ahead to this point and reheated later.
- Serve in a hot serving dish scattered with chopped chives.
