Beet And Egg Recipe
From lovetoknow.com
· 2/3 cup diced boiled beet
· 1 hard-boiled egg diced
· 1 teaspoon chopped onion

Instructions
Mix all ingredients, and season with mayonnaise or boiled dressing

Beet, Pear And Nut Salad
From lovetoknow.com
· Proportions of ingredients to taste:
· Beets, cooked, peeled,
· Diced nuts, chopped
· Pears, peeled, cored, diced
· Lettuce
· Mayonnaise dressing
· (To make mayonnaise sauce or dressing: Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg. Add½ tablespoon of vinegar. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape.)

Instructions
Pear And Nut Salad Recipe, On each plate place some leaves of lettuce.
In the center place beets and pears mixed with the mayonnaise dressing.
On top sprinkle the chopped nuts.

 Beet Rolls With Dill Sauce

From ehow.com

Ingredients
·1 lb. frozen, unbaked bread dough
· beet leaves

Dill Sauce
·1/2 cup butter 
·2 cups cream
·8 chopped green onions
·1 cup chopped fresh dill
·2 cloves minced garlic

1. Thaw the frozen bread dough completely, according to the instructions on the package. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled.
2. Clean the beet leaves while the dough is rising. Trim the leaves away from their stalks and rinse the sand and dirt gently from the surface. Dry them thoroughly.
3. Punch down the doubled dough and pinch off pieces that are about the size and shape of a walnut. Place a piece of dough in the center of one end of a leaf, then roll the beet leaf loosely around the dough. Make sure the dough has room to expand in the leaf. Repeat until all dough and leaves have been used.
4. Lightly grease a baking dish with butter and line up the beet rolls in a single layer in the dish. Cover, place in a warm area and allow the dough to rise until doubled again.
5. Cover the dish with aluminum foil and bake at 350 degrees Fahrenheit for at least 30 minutes. Check the rolls at that time; they may need to go for another 15 to 30 minutes. The beet rolls should be puffy and firm, and any exposed bread should be lightly golden.
6. Melt the 1/2 cup of butter in a medium saucepan, then add the cream, green onions, dill and garlic. Bring the sauce to a boil over medium heat, then drop the heat to low until serving. Ladle the dill sauce over the rolls right before consuming.

Ukrainian Red Borscht Soup

By: Patti (allrecipes.com)

· 1 (16 oz) package pork sausage
· 3 medium beets, peeled and shredded
· 3 carrots, peeled and shredded
· 3 potatoes, peeled and cubed
· 1 tbsp vegetable oil
· 1 medium onion, chopped
· 1 (6 oz) can tomato paste
· 1/2 medium head cabbage, cored and shredded (substitute Kohlrabi)

· 1 (8 oz) can diced tomatoes, drained
· 3 cloves garlic, minced
· salt and pepper to taste
· 1 teaspoon white sugar, or to taste
· 1/2 cup sour cream, for topping
· 1 tbsp chopped fresh parsley
· 3/4 cup water

Directions
1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage (Kohlrabi), and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, and garnish with sour cream and fresh parsley