From: Linda McCartney’s Home Cooking, p. 140
A side dish made of boiled beetroot with an orange bechamel.
I love that the recipes in this book give you choices for all seasons- a good recipe to use some of the local beetroot I bought on the farmer’s marked today.
I did like the combination of beetroot and orange, but found the orange taste too dominant and the white sauce a bit too thick (even though I added a lot more water as it was simmering). So maybe I will try again with a thinner sauce and less orange.
Variations: As always, I tried to use less (animal) fat and replaced the butter/margarine with 2 tbsp. olive oil.