So yummy! I used white wine instead of vinegar, so the beets were a little more magenta-y rather than fushia. I substituted 1:1 cayenne pepper/sweet paprika for the hot paprika. The dish has some heat, I loved it, but had to add some more sour cream for the rest of the family (the kiddies are not beet fans to begin with, but to each his/her own).
Now here is where it's going to get interesting. My in-laws are very Ukrainian (well, only half, but the Ukrainian side kind of took over and obliterated the British/Welsh influence) and we have rented a hall and doing potluck for Christmas. I am going to bring this dish and sit back and watch the fallout. The older ones will probably think I am being sacrilegeous (ha ha ha!). The great-aunts and uncles take their beets very seriously
(These are the same ones who complain bitterly when there are no cabbage rolls present, are too arthritic to make the dish themselves, yet won't accept restaurant made or store bought. )
I might relent and make two batches of beets and cut back on the kick for one of them.
Thanks Tribe for a great recipe that is pretty easy to do. I didn't really get the hang of sweating the garlic, it browned on me pretty quickly, but it still turned out great.
I'll post the pictures as soon as I get the camera cable.