|Butter/Margarine||1 Ounce (25 Gram)|
|Cooked beetroot||1 Pound (450 Gram)|
|Vegetable stock||1 1⁄2 Pint (1 Liter)|
|Red wine vinegar||1 Tablespoon|
|Castor sugar||2 Teaspoon|
Peel the carrot and onion and grate finely.
Melt butter or margarine in a large pan, add carrot, onion.
Cover the pan, cook very gently for 10 minutes, shaking occasionally.
Skin and grate the beetroot, add to the pan with the stock.
Add remaining ingredients, cover and simmer for about 20 minutes.