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Beetroot - 500 gms (cooked, skinned and sliced)
Sugar - 2 tbsp
Wine vinegar - 150 ml
Plain flour - 1 tbsp
Water - 2 tbsp
Dried dill - 1/2 tsp
Salt and pepper to taste


  • Place the sugar and wine vinegar in a saucepan and bring to the boil.
  • Blend the flour with the water and add to the pan.
  • Simmer, stirring, until the mixture thickens.
  • Add the beetroot, dill, sat and pepper to taste.
  • Turn to coat with the sauce, then cover and simmer very gently for 10 minutes or until heated through.
  • Serve hot.
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