Russian Beetroot Beets
|Butter||3 Ounce (75 Gram Or 6 Tablespoon)|
|Raw beet||5 Medium, uncooked, diced (Or Beetroot)|
|Red wine vinegar||30 Milliliter (2 Tablespoon)|
|Dried dill||2 Teaspoon (2.5 Milliliter)|
|Dried fennel||1⁄2 Teaspoon (2.5 Milliliter)|
|Freshly ground black pepper||To Taste|
|Cornflour||1 Ounce (3 Tablespoon Or 25 Gram Of Cornstarch)|
|Milk||30 Milliliter (2 Tablespoon)|
|Fennel/Fresh dill||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Place butter in a bowl and cook for 1 minute. Stir in beetroot (beets), vinegar, herbs and seasoning. Cover and cook for 8 minutes or until beetroots are tender.
Place cornflour (cornstarch) and milk in a small bowl and mix until smooth. Stir mixture into beets and cook, covered, for about 4 minutes until thickened.
Allow to stand, covered, for 2 minutes. Garnish with fresh dill or fennel.