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Place the beets in the pot, cover with water, and cook until soft.
Drain the beets and leave to cool off.
When the beets are cold, peel and shred them. [Use disposable gloves if you don't want to end up with red hands]
Add vinegar/ lemon juice, pepper, and salt.
[Optionally] Pasteurize the beet salad in jars.
Melt the butter in the pan. Add the flour and cook for a while, on the low heat.
Add shredded beets.
Serve warm!