Dice the cooked beetroot and dust all over with flour. Melt the butter in a saucepan, fry the beetroot cubes in it, deglaze the pickled beetroot with the stock or vinegar water from the glass and stir constantly well. Also deglaze with water and stir until a creamy mass is formed. Season to taste with ground caraway seeds, cinnamon and salt.
To serve, garnish the warm beetroot mass with the cool beetroot slices and onion rings. Break the corn wafers into small pieces and sprinkle over them.
Tip: Sprinkle with sheep`s cheese cream flakes to taste, but this is not vegan.
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