There’s already a shredded beet recipe floating around this website somewhere, but that is for a salad. These beets are served hot and are a delicious side dish, though there’s no reason you can’t have these cold as well. The caramelized onions really make a difference here, so be sure to get them nice and golden. To make this vegan, simply omit the sour cream and swap the butter for oil. You can probably make this without the flour and get almost identical results, but this recipe is written exactly as it was provided by the legend herself. Smacznego!

Ingredients

• 4 large beets
• 1 small onion
• 1/4 cut diced leeks (or swap for 1 more small onion)
• 1 tbsp all purpose flour
• 1 tbsp sour cream
• 1/2 Granny Smith apple
• 2 tbsp butter (or oil)
• Salt and black pepper
• 1/2 tsp lemon or orange zest (optional)

Directions

Preheat oven to 350 F. Wash and scrub the beets well, and leave skin on. Wrap the beets all together in foil and bake for 30 minutes.

Dice onions finely. Heat butter on pan over medium heat. Add onions and leeks and a few pinches of salt. Mix frequently to ensure you don’t burn the onions and leeks. Cook for 15-20 minutes or until golden and sweet. 

Remove beets from oven and cool until you can handle them in your hands. Scrape off skin with the edge of a spoon. Grate the beets using the largest holes on a box grater (or grate in a food processor). Grate Granny Smith apple using the same size grater.

Turn heat down on pan to low and add flour to the cooked onions and leeks, mix vigorously so you make a roux. Add sour cream and mix until everything is incorporated. Add grated beets and apple to the pan and mix together well, and add optional zest. Season with salt and pepper. Cook over low heat for approximately 15 minutes. 

Taste the beets and adjust seasoning if necessary.

Remove from heat and enjoy!