5 lbs. fresh spinach, washed, stems removed
1/4 c. veg. oil
3 lg. onions, finely diced
2 tsp.. all-purpose flour
1 (8 oz.) container sour cream
1/2 tsp. nutmeg, freshly grated
1/4 tsp. black pepper, freshly ground
1 can (14 oz.) whole beets, cut into julienne

Cook the spinach in 1/4 cup of boiling water for 3 minutes. Transfer to a food processor or blender and pulse until roughly chopped, about 2 or 3 seconds. Set aside.

Heat the oil in a large saucepan over medium-high heat until hot. Add the flour and stir until absorbed. Add the spinach and toss until well combined. Stir in the sour cream, nutmeg, and pepper. Serve warm or at room temperature, garnished with beets. Serves 8.