Beetroot Caviar Food

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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

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.

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

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

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