INGREDIENTS

5 or 6 medium beets (top and root cut off, skin on)
3 tablespoons butter, margarine, or olive oil
1/2 ounce milk, half and half, or cream
2 four-finger pinches brown sugar
2 or 3 four finger pinches of all-purpose flour
Orange juice to suit your desire of consistency

PROCEDURE

Cover washed beets (skin on) in saucepan. Cover with cold tap water and salt lightly. Cover and cook at low bubble until tender when punched with sharp pointed knife. Then cool beets and rub off skin under cold running water. Cut beets when cool as you desire. Set aside or refrigerate. Beets can be refrigerated for several days if necessary.

MAKING ORANGE SAUCE

In medium uncovered saucepan melt butter over low heat. Stir in flour to create roux  (pronounced roo). Do not burn it. Stir in 1/2 ounce milk or cream. Turn heat up to medium; stir in orange juice and cook slowly, stirring in brown sugar as mixture cooks and thickens.

Place beets (cut up) in sauce (hot or cold) . . . keep leftovers refrigerated.

Notes: Chopped onion (cooked or raw) can be added for taste. Hard-boiled egg can be chopped and stirred in for taste. Can also be made with lemon juice, added sugar.