Beet It!

Beet it! You must try them. I must admit, beets and I go way back. A very favorite beet recipe that graces our Thanksgiving table is buraki (our family pronounce this as burashki). This is a creamed beets recipe to die for. I'll give you the recipe later in the post. But I venture to say that many of you have not tried this nutritious vegetable. Why try it? Well just look at the beet. The color is so dark and luscious, you just know that it is good for you. In fact, beets are full of vitamin B, folate, and a very good source of manganese, potassium, dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. The beet has been known to aid in the fight of cancer, heart disease, and inflammation. And don't forget to eat the tops. Saute or add them to your salad. I know the tops are an especially delectable treat for a neighborhood critter (UGH). Last weekend, I pickled some .The remaining crop will be canned. I would love to make some buraki in the fall. Don't forget that these are also delicious roasted with olive oil and sea salt. Throw in some other seasonal vegies. Yum!!!!!
Buraki (Our family pronounces this dish ‘burashki’)

This dish is a must at Thanksgiving. We triple or quadruple this recipe for our family.

6 cooked beets (can use canned beets)

2 TBSP butter

1 TBSP flour

1 TBSP vinegar

1 TBSP sugar (adjust up or down according the beet sweetness)

1/2 teas salt

1/2 cup sour cream

Peel and grate cooked beets. Melt butter, add flour and bring to boiling point. Add vinegar, salt, sugar. Mix and boil for 2 or 3 minutes. Add sour cream. Heat and serve.