3 large beets
1 T butter
1 T all-purpose flour, white or whole grain
2 T lemon juice
1 – 2 T brown sugar
1/4 t salt
1-1/2 t ground ginger
1/4 t dry mustard (or to taste)

1. Scrub beets well and place them, whole and unpeeled, in a saucepan with salted water to cover. Cook at a medium boil for about 45 minutes or until the beets can easily be pierced with a knife.

2. Drain the cooked beets, reserving 1/2 cup of the cooking water (save the rest for borsch or other soup). When cool enough to handle, slip off the skins, if you like, and cut away the stems and roots. Slice the beets into 1/4-inch rounds and then into strips.

3. In a skillet, melt the butter. Whisk in the flour and brown it slightly, stirring often, a couple of minutes at most. Add the 1/2 cup of beet liquid and whisk until smooth. Stir in the other ingredients and the beet strips. Heat through on low heat for about 5 minutes.