Beetroot And Date Caviar Food

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Beet and Barley Salad With Date-Citrus Vinaigrette image

Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.

Provided by Joan Nathan

Categories salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

2 medium beets, scrubbed
1/2 cup pearl barley
Coarse kosher salt
1 lemon
1 garlic clove, minced
2 teaspoons date honey (also labeled date syrup)
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
4 handfuls of mixed slightly bitter lettuce, like chicory, arugula, romaine, Swiss chard or beet leaves, roughly torn
1 cup fresh mixed herbs, like mint, thyme, oregano, parsley, hyssop, lovage and cilantro
2 celery stalks, cut down the center and diced in 1/2-inch pieces
1 to 2 Persian cucumbers, scrubbed and cut into 1-inch dice
2 large shallots or 1/2 red onion, diced in 1/2-inch pieces (see Tip)
5 dried figs or 4 fresh figs, quartered
1 cup white or red grapes, or a combination, halved
1 cup mixed pitted olives, halved
1/2 cup pomegranate seeds
1/2 cup crumbled feta

Steps:

Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

BEET CAVIAR

Beet Caviar image

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

Ingredients

4 fresh beets, about 1 1/2 pounds, washed, roasted, and peeled (page 442)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Tabasco sauce to taste
Salt and black pepper to taste
Chopped fresh parsley leaves for garnish, optional

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 AND POTATO SALAD WITH CAVIAR

Beet and Potato Salad With Caviar image

Provided by Enid Nemy

Categories salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/3 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 teaspoon caraway seeds
1 1/2 cups diced boiled yellow or red potatoes, chilled
1 1/2 cups diced cooked or canned red beets, chilled
1/2 cup chopped sweet onion
1/2 cup (loosely packed) chopped Italian parsley
1 1/2 cups sour cream
6 ounces red salmon 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.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 5 grams

BEETROOT CAVIAR

Beetroot Caviar image

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

Ingredients

100 g head fennel, chopped
2 shallots, chopped
1 lemon, zest of
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
100 g cooked beetroots, chopped

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