Beetroot caviar is a fairly simple, healthy and surprisingly tasty dish. However, she does not appear on our table often, but in vain! Therefore, we correct such an oversight and learn how to cook an amazing vegetable snack.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beetroot caviar is an easy-to-prepare dish, which does not make it less valuable and tasty. And with a little effort and spending very little time, you can easily diversify your diet. Such caviar can be a snack for a daily and festive table, preparation for the winter for future use, an independent dish or one of the components of a salad. It has also found its way into a condiment for more complex other recipes that contain a mixture of vegetables, led by beets.
It can also be cooked for the winter, since it is excellently stored in glass jars. It saturates the body perfectly, and not only satiety, but also useful vitamins and microelements. And what else pleases that this delicacy dish is absolutely affordable for every inhabitant of the planet. You can supplement the caviar with different ingredients, which you like more: carrots, eggplants, onions, garlic. And you can make it independent without any vegetable additives.
- Caloric content per 100 g - 99 kcal.
- Servings - 700 g
- Cooking time - 2 hours for boiling beets, about half an hour for cooling them, 30 minutes for preparing a snack
Ingredients:
- Beets - 3 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Greens - a bunch
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1/2 tsp or to taste
- Ground sweet paprika - 1 tsp
- Hops-suneli seasoning - 1 tsp
Cooking beetroot caviar
1. Peel the onion, rinse and chop into half rings. Cut the peel from the carrots, wash and grate on a coarse grater. Peel and chop the garlic. Heat a skillet with oil and add vegetables to grill.
2. Saute food over medium heat, stirring occasionally to avoid burning. Bring them to a soft and light golden finish.
3. Boil the beets in their uniforms for about 2 hours. Then refrigerate so as not to burn yourself, peel and grate. Put it in the pan with all the foods. The volume of beets should be 3 times more than other vegetables.
I advise you to boil the beets in advance in large quantities. Store it in the refrigerator and, if necessary, use it in different dishes.
4. Put ground paprika, salt, black pepper and hop-suneli seasoning into the pan.
5. Stir food, bring to a boil, reduce heat and simmer vegetables for about 15 minutes. Then transfer them to a convenient container and whisk with a blender.
6. You should have a homogeneous mass. Although you can not chop the vegetables, but leave the caviar in whole pieces. But then, for beauty, cut all foods into the same shape.
7. Chill the caviar in the refrigerator and use it as directed. If you want to close the appetizer for future use, then add 2 tablespoons. vinegar, boil for a few minutes and roll up in sterilized jars with lids.
See also a video recipe on how to cook beetroot caviar.
