Beet Caviar

Ingredients:

• 1 lb (1/2 kg) uncooked beets
• 2-3 tablespoons sugar
• 2 tablespoons unsalted butter
• 1/2 lemon (zest and juice of)

Directions:

1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (test with a knife).
2. Cool and peel the beets.
3. Grate the beets (finely).
4. Add sugar, butter, and lemon zest and juice.
5. Mix everything, and put on a small fire for 5-10 minutes stirring constantly to avoid burning.
6. Cool and serve in salad bowl.

"Borscht" ("Borsch") or Beet Soup

Ingredients:

• 1/2 lb beef, pork or chicken
• 5-6 medium potatoes
• 1/4 medium head of cabbage
• 1 medium beet root
• 1/2 medium onion
• 1/2 sweet pepper
• 1 carrot
• 1-2 bay leaves
• 1 teaspoon of vinegar
• Salt, pepper to taste
• Sour cream

Directions:

1.  Put meat in a 3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
3. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done (will be soft and not red inside when tested with a knife).
4. Take out the meat.
5. Cut cabbage and potatoes, put inside the pan, and boil 10-15 minutes.
6. Grate the carrot and beet, chop the onion and sweet pepper, and saute in vegetable oil in a skillet, with the added vinegar, about 5 minutes or until you can smell the vegetables.
7. Put this mixture into the saucepan.
8. Simmer gently about 5 minutes.
9. Cut small pieces of meat and put into each individual serving bowl. Add the soup and top with sour cream to taste. Enjoy!

Beet and Potato "Vinaigrette" Salad

Ingredients:

• 1-2 medium beets
• 3-4 medium potatoes
• 1-2 carrots
• 6-7 pickles
• 1 can of peas
• Vegetable oil
• Salt and pepper to taste

Directions:

1. Put potatoes (with skin) and carrots together into one pot.
2. Add enough water to cover the vegetables and bring to a boil.
3. Cook until tender when tested with a knife (about 15-20 minutes).
4. In another pot, cook the beets (about 30 minutes).
5. When cool enough, peel the beets, potatoes, and carrots.
6. Cut the beets, potatoes, carrots, and pickles; add to a large mixing bowl. Drain and add the peas.
7. Add enough vegetable oil (olive, or canola) (until desired consistency) and salt and pepper to taste. Mix well and serve.

"Beet and Garlic" Salad

Ingredients:

• 1-2 medium beets
• 1 large garlic clove
• Mayonnaise
• Salt and pepper to taste

Directions:

1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (about 25-30 minutes, test with knife).
2. Cool and peel the beets.
3. Grate the beets (coarsely) and also the garlic (finely).
4. Combine the beets, garlic, mayonnaise (enough for desired consistency), salt, and pepper in a large mixing bowl. Mix well and serve.