Beetroot Caviar Recipes
BEETROOT CAVIAR
Wonderful as part of a ploughmans lunch or during the festive season. Don't use the beetroot that has been pickled in this recipe look for the vacuum packed ones.
Provided by PinkCherryBlossom
Categories Chutneys
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.9, Fat 6.8, SaturatedFat 0.9, Sodium 30.8, Carbohydrate 6.3, Fiber 1.2, Sugar 1.9, Protein 0.9
BEET CAVIAR
This brilliantly colored starter is an unusual and extremely elegant way of using beets. Serve it with chips, bread, or toast or as an accompaniment to any roast poultry dish. Make this ahead of time if you can; it's best after marinating overnight.
Yield makes 6 or more servings
Number Of Ingredients 6
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.
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- Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.
- In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.
- When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.
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