From: Linda McCartney’s Home Cooking, p. 137
Cooked beetroot in a cornflour and cider vinegar sauce, served with melted butter.
I found that with this recipe, the sour and starchy sauce was too dominant and I did not like the sweetness of the sauce either- so this is one of the recipes I am not too fond of. If you like to try this out, I would recommend using either no sugar at all or just very little. You can also half the amount of cider vinegar used.
Vegan: Substitute the butter with olive oil or vegan butter.