William Powell
“I highly recommend worrying. It is much more effective than dieting.”

Well the worrying is over for Ginger. She exploded into the house yesterday evening with the fabulous news that she has scored a great new job with S&S. Yippee. We celebrated with a bowl of Beets Piquant and a glass of champagne. A very nice combination. We agreed that a big hairy steak and a healthy green salad might go down well with the beets for a big meal but Ginger was off to meet the in-laws for a family dinner and I was off to the Cafe de Paris for an industry party.

As I got purple beetroot juice all over my hands, the kitchen floor and the kettle I had a mini daydream about meeting a handsome new man at the party. Radio 2 broke my mood though as just as I started thinking about it they played a song with a chorus along the lines of, “You came on your own, and that’s how you’ll leave”. And of course it was exactly thus…

Serves 2

1 bunch beetroot / beets

1 tablespoon butter

1 tablespoon flour (scant)

1 tablespoon sugar

¼ teaspoon salt

Few grains pepper

120ml / ½ cup cream 

1 tablespoon vinegar

Cook the beets over a low heat until tender.  Peel and cut into quarters.  Melt butter in the top of double boiler or a bowl balanced over a saucepan of boiling water.  Mix the dry ingredients and add to butter, stirring until well blended.  Add cream and cook over hot water, stirring constantly until smooth and thickened.  Add beets.  Just before serving, add the vinegar.

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