Ukrainian Baba’s Pork Roast
This old recipe features a favorite Ukrainian vegetable; beets. This give the roast an unusual red color. Serve with kasha or lokshyna (noodles).

Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt.

Heat oil in a large Dutch oven over medium-high heat.

Brown meat on all sides.

Add the sliced onions cover and reduce heat to low.

Cook for about one hour adding a little water if necessary.

Turn meat twice during the roasting process.

Place beets in a saucepan with water to cover.

Bring to a boil over medium heat and cook until beets are tender.

Drain reserving liquid.

Chop beets into cubes and add to the roasting pan.

Add prunes and beet water cover and simmer for 5 minutes.