Beet Caviar Recipes

SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR

Steps:

• Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
• Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
• Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
• Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
• Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.

BEETROOT CAVIAR

Steps:

• Mix shallots, fennel, zest, juice and olive oil.
• Cover and chill for 2 hours.
• Just before serving stir the beetrot into the fennel mix.

BEET CARPACCIO

Steps:

• Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• Marinate the Kale:
• In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
• Make the Vinaigrette:
• Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
• Char the Kale and Beets:
• Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
• Put it together and serve:
• Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

BEET CAVIAR

Steps:

• Place the beets, oil, and lemon juice in a food processor. Pulse until the mixture is finely minced.
• Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day. Garnish with parsley if you like before serving.
• Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder). Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant. Stir them into the beets just before serving.
• Add to the mix 1 shallot, roughly chopped (do not process); 1/4 teaspoon cayenne or Tabasco sauce, or to taste; and 1/4 cup minced capers.

BEET CARPACCIO

Steps:

• Preheat oven to 400°F.
• Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
• While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.
• While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.
• Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.
• Available at many cookware stores and Uwajimaya (800-899-1928).

CREAMY BEET DIP

Steps:

• Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.

BEET AND POTATO SALAD WITH CAVIAR

Steps:

• In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
• In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
• Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.

SALT-ROASTED BEET CARPACCIO

Steps:

• Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
• Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
• Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
• Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.

BEET PASTA WITH VODKA VINAIGRETTE AND OSETRA CAVIAR

Steps:

• In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
• In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
• To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.