2 c. sliced cooked beets
2 tbsp. butter
2 tbsp. flour
2/3 c. beet juices or chicken stock (or combination of both)
1/3 c. heavy cream
Salt and freshly ground pepper
Nutmeg

Place beets in a small buttered casserole. Melt butter in saucepan; add flour, stirring, and cook for 3 minutes without coloring mixture.

Remove from heat and beat in beet juice or stock, then cook until smooth and thick. Add cream, heat, and season with salt and pepper and a pinch of nutmeg. Pour over beets and heat in a 350 degree oven until the sauce is bubbly and the beets are heated through.