I do not recall eating beetroot any other way until in my teens when we started using it direct from the can with salads. The recipe comes from QUICK DISHES -for the Woman in a Hurry [CAI 1955 Book Production Industries] which my mother still has in her collection. Served hot or cold this sweet and sour beetroot maintains it vibrant colour in a rich velvety sauce.
1. Drain, reserving liquid, contents of
- 1 No2 can diced [or sliced in rings] beets [about 1 1/2 Cups, drained]
2. Mix together in a saucepan:
- 2 tablespoons sugar
- 1 tablespoon cornstarch [cornflour]
- ½ teaspoon salt
- ¼ teaspoon monosodium glutamate (*see note below)
- Few grains pepper
3. Stir in:
- ¾ Cup reserved beet liquid
- 3 tablespoons vinegar
4. Bring to boil, stirring constantly.
- Add beets and –
- 2 tablespoons butter or margarine
5. Bring to boil, stirring gently and constantly. Simmer 8 – 10 mins.
Can be served hot as a vegetable or cold with other salads
* Note – monosodium glutamate (MSG), also known as – Aji-ni-moto, was a popular flavour enhancer when this recipe book was published. It’s use is now frowned upon and not essential to the taste of this dish.
Beets in Orange Sauce
- Follow the above recipe.
- Decrease beet liquid to ½ cup.
- Substitute 1/3 cup orange juice [for vinegar]
- Add ¼ teaspoon grated orange peel.
- Garnish with hard cooked Eggs chopped.