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Beet caviar is a more varied, healthy and ethical alternative to traditional fish caviar, which makes it attractive to a wide range of people.
Beetroot caviar is a great option for a vegetarian or vegan addition to dishes, which has a delicate taste and a bright color. This caviar can be used in many dishes, including sandwiches, canapés, salads, rolls and many others, expanding your culinary creativity. Beets are rich in antioxidants, vitamins and minerals such as folate, magnesium, iron and vitamin C. They also contain dietary fiber, which is good for digestive health.
- 2 medium beets
- 2 century. tablespoons olive oil
- 1-2 cloves of garlic, finely chopped (optional)
- Salt and pepper to taste.
Wash the beets and dry them. If desired, you can leave the skin or tear it off. Prepare the beets for baking, protecting them from excessive evaporation of moisture. To do this, choose beets of the same size and cut off the tails. Wrap each beet in aluminum foil and bake at 200°C for 40-60 minutes, or until tender. You can check for doneness using a knife or fork.
After the beets have cooled, remove the skin from them. It should come off quite easily. Cut the beets into cubes or grate them. In a blender or food processor, combine beets, olive oil, garlic (if using), and salt and pepper to taste. Mix until a homogeneous mass is obtained. Transfer the beetroot roe to a bowl or lidded container and refrigerate for at least an hour to infuse the flavors. Serve with toast, bread or as a side dish.
This beetroot caviar will be a great addition to your table, with a rich color and delicate taste.
