• 1 15-oz. can Whole beets
  • 2 teaspoons flour
  • 2 teaspoons butter
  • 4 oz sour cream
  • 2 cloves garlic


1. Drain the can of beets, reserving the liquid. Grate the beets using a cheese grater (rough holes) or food processor grate attachment. Do not just process using the knife.
2. Melt the butter in a pan at medium heat and add flour. Stir into a roux until the flour is fully incorporate. Add the garlic and continue to cook for 30 to 45 seconds.
3. Add the beets and stir until thickened. If too thick, add some of the reserved beet juice. When sufficiently warm, remove from heat and stir in the sour cream. Serve.



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Mama Holynskyj


Servings: 1
Yield: 1 1/2 cups