Here is a very simple - but very good - Ukrainian recipe. Beetroot kvas
(fermented beetroot juice) is widely availalble here in Germany (Rote
Beete Most). Otherwise, prepare your own, or alternatively use pickled
beetroots, complete with their pickling liquid.

There are some pictures at
<http://www.restoran.ua/kiev/text/master-class/selo-i-ludy/> and at
<http://www.liveinternet.ru/users/viktor_kante/post150572054/>.

Shpundra
Ukrainian pork with beetroots

500 g (just over 1 pound) pork (most other sources call for specifically
pork belly)
salt, pepper
1-2 tablespoons flour
1-2 tablespoons lard
5 medium onions, minced or sliced in half-rings
500g (just over 1 pound) peeled beetroots, julienned
1 glass (1 cup) beetroot kvas
garlic, very finely minced
parsley, very finely minced

Cube or slice pork belly (small cubes or slices), salt and pepper, roll
in flour, and fry in lard together with onions until golden brown.

Add the beetroots and cook for about 5 minutes longer.

Pour in the beetroot kvas, cover, and cook over low heat for about 10-15
minutes, or until the pork is ready. Add the garlic and the parsley, as
well as salt and pepper to taste, cover again, remove from the heat and
let stand 5 minutes. Serve.

Victor