Beetroot caviar - 7 cooking recipes

Beets for caviar can be boiled, baked in the oven whole, and then processed in the chosen way. It can also be grated raw, and then simmered in a frying pan with seasonings until cooked. There are recipes with different cooking technologies, the choice is yours.

The easiest way is to boil beets in water or steam. Then chop with a blender, season and roll into jars. The minimum set of ingredients is as follows: beets, onions, garlic, salt and selected spices. As a rule, the juice of the beets itself is enough to make the dish juicy. And there is no need to add additional sauces or liquids. For taste, tomato paste is allowed in moderate quantities so as not to over-acidify. Preservatives include vinegar, salt, sugar, and vegetable oil.

A richer option in addition to the listed products are: carrots, bell peppers, tomatoes. The dish will take longer to simmer.

The caviar is ground to a baby puree, grated on a fine, medium or coarse grater. If you scroll with a meat grinder, you will get uniform pieces. Often this is the caviar that turns out to be the most delicious.

Sometimes you come across beet tubers that are too watery. They advise baking, not boiling. And if they give too much juice, the excess is drained. When finished, caviar should have such a consistency that it can be spread on pieces of bread without any problems.

Another way to combat moisture-laden beets is to add a little corn or rice flour to the dish. It absorbs excess perfectly.

You can store caviar in a tightly sealed container in the refrigerator. Or roll into sterilized jars as usual.

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