Used to  make this recipe in when I lived in New Zealand, a favourite with left over cold roast lamb! Also great with a ham salad or with barbequed burgers.

500 grams diced beetroot, 250ml beetroot juice, 2-3 tablespoons of honey, 1 and a half teaspoons of cornflour, 2 tablespoons of lemon juice or vinegar, 1 and a half teaspoons of salt, 2 tablespoons of butter

Heat the beetroot and juice thoroughly. Add honey. Blend cornflour and lemon juice to a smooth paste.

Add to the beetroot with salt and butter. Simmer for five minutes.

Quick and easy, tastes gorgeous!