2-3 large Red Dog Farm Beets
1 Tbsp. butter
1 Tbsp. unbleached flour
2 Tbsp. fresh lemon juice
1 – 2 Tbsp. sugar
1/4 tsp. sea salt
1 1/2 tsp. ginger, minced
1/4 tsp. dry mustard

Scrub beets and place them, whole and unpeeled, in a kettle with salted water to cover. Boil for about 45 minutes until beets can be easily pierced with a knife. Drain cooked beets, reserving 1/2 cup liquid. When beets are cool enough to handle, slip off the skins and cut away the stems and roots. Slice beets into 1/4-inch rounds and then cut into strips.

In a medium saucepan, melt the butter. Whisk in the flour and brown lightly, stirring often. Add 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 3 to 5 minutes.