Submitted by Julie Lichtenberg Stern, who got it from her friend Linda Hahn, who got it from from Mary Kramer’s Illustrated Guide to Foreign and Fancy Foods.
- 1 bunch beets, cooked (I cut the leaves from the beets, leaving about two inches of stems on the beets. Then, I cook these in boiling water until done. Depending on the age and size of the beets, this can be anywhere from 20-40 minutes. If you want to use the leaves in Spinach/Chard Sauté, cook them separately in a couple inches of boiling water for 10-12 minutes and then add them when you would add the chard.)
- 3 Tablespoons margarine
- 1 Tablespoon flour
- 1 Tablespoon regular vinegar
- 1 Tablespoon sugar
- 1/3 cup sour cream or plain Greek yogurt
Grate the cooked beets coarsely. Melt butter in skillet and add the flour and stir. Remove from heat and add vinegar and sugar to flour mixture. Add the beets and return to moderate heat. Stir while simmering for 5 minutes. Remove from heat and stir in sour cream. Can serve warm, hot, or cold.
Rehfwitz Recipes 