Instructions: Remove the green tops from the beets, leaving about 1/4 inch of the stalks on the beets (save the greens for later use - cooked or steamed, they can be used like spinach and are very nutritious). Rinse the beets to remove loose dirt but take care not to break the fibers.

Bring a deep pot of water to a boil and gently drop the beets in. Cook over medium-low heat until they are just tender. This will take anywhere from 45 minutes to 1 1/2 hours, depending on the size and age of the beets.

Drain the cooked beets and rinse them briefly in cold water. Trim the roots and tops and slip off the skins. slice them 1/4 inch thick.

In a large, heavy saucepan, heat the butter until it melts. Sprinkle in the flour and stir until smoothly blended. Continue to cook over low heat until the mixture just begins to brown. Mix together the hot water and cream and slowly pour it into the butter and flour mixture, stirring constantly to ensure smoothness. Bring to just below the boiling point, add the remaining ingredients and simmer gently for 5 minutes. Stir in the sliced beets and simmer over very low heat for 10 to 15 minutes . Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.