Beetroot Caviar Recipes

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.

BEETROOT AND DATE CAVIAR

Steps:

• Preheat oven to 200c/400f.
• wrap beetroots in foil and bake for 1 hour.
• put dates in a heat proof bowl, in a small saucepan heat the cognac, pour over the dates and leave to soak for 30 minutes.
• when the beets are cooked and cooled, peel and chop coarsely.
• place in a food processor with the dates, cognac and garlic. process until coarsely pureed.
• transfer to a mixing bowl and add lemon juice, walnuts and sour cream. Mix well.
• season with salt and pepper and sprinkle chopped chives on top.

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.