In a large pot or Dutch oven over medium-low heat, melt butter and add a splash of canola oil. Add onions and cook until soft, about 10 to 15 minutes, adding a bit of water if necessary to keep ...

Wrap the beets in foil and place them on a baking sheet. Roast the beets until just tender and easily pierced with a fork, about 45 minutes. Remove the beets from the foil to cool.

Melt the remaining tablespoon butter with the olive oil in the same pot over medium heat. Stir in the mushrooms. Cook the mushrooms just until they begin to soften, about 6 minutes.

If you've been following my articles, by now you have probably picked up that I'm into Eastern European, Slavic foods. This isn't really an accident. My family are Finnish Swedes and Germans from ...