As a good host, I know how to surprise guests unexpectedly arriving at the house. I have a few jars of delicious beetroot caviar in store for this case. Everyone, without exception, likes this spicy vegetable appetizer. How to cook it, I will tell you in my article.
What you need to make beetroot caviar
There are many recipes for this original vegetable snack. Someone makes caviar from baked beets, someone adds carrots to the dish. I have my own signature recipe for beetroot caviar. I make this spicy snack with one secret ingredient. It is he who gives the caviar taste even more piquancy.
To make my signature recipe for this delicious beetroot snack, you'll need to stock up on these ingredients:
- beets - 4 medium-sized root crops;
- onions - 2 large heads;
- tomato paste - 3 tbsp. l .;
- garlic cloves - 4 pcs.;
- sunflower oil - a few spoons for frying;
- salt, granulated sugar, black pepper - at your discretion;
- citric acid - 1 pinch.
In addition to this set of products, take my secret ingredient - brine, drained from a jar of canned tomatoes or cucumbers. For the indicated amount of vegetables, I usually take 1 cup of brine.
If you don't have tomato paste on hand, you can safely replace it with fresh sweet tomatoes (200-300 g). They will need to be doused with boiling water, removed from the skin, finely chopped or turned into gruel using a grater (or blender).
How to cook beetroot caviar according to my signature recipe
I am making a beetroot spicy food by following this sequence of actions:
- Boil the root vegetables in the peel for 1 hour. I do not advise you to cut them into pieces or cut off the tops, otherwise the boiled beets will turn out to be unsweetened, faded.
- I let the roots cool down. To do this, I drain the liquid in which they were cooked and fill them with cold water. I leave it for 1 hour.
- Then I cut off the peel from the beets, rub it on a coarse grater.
- I peel the onion from the husk, cut it into small cubes.
- I fry the onion slices in a pan with the addition of sunflower oil until golden brown.
- I add grated beets to the fried onions. I fry the contents of the pan for 5 minutes.
- I dilute the tomato paste with brine drained from a can of canned tomatoes or cucumbers. Stir until smooth. I send garlic cloves crushed into gruel into a liquid mixture.
- I add tomato sauce, a little citric acid, salt, black pepper and sugar to the contents of the pan. I stir and cook the caviar for a few more minutes under a closed lid. The fire should be slow.
If you are not planning to stock this wonderful vegetable snack for the winter, but are going to immediately serve it to the table, then first let the caviar cool completely. Then put it in the refrigerator for an hour or two.
Serve the beetroot caviar and garnish with a sprig of parsley. It goes well with meat dishes, any side dishes. This spicy appetizer goes well as a spread on bread. I really like the combination of spicy beetroot caviar and Borodino bread.
If you want to prepare several cans of beetroot caviar for the winter, do so as soon as the appetizer is ready. Place hot food in sterilized 1 liter containers and roll them up with lids. Then turn the cans of beetroot caviar upside down, insulate them with a blanket and leave in this form until they cool completely.
Transfer cooled containers with vegetable snacks to the cellar for storage. You can also keep them on the glazed balcony.
As you can see, there is nothing complicated in preparing beetroot caviar according to my signature recipe. Your household and guests will surely like it. Before you can blink an eye, the appetizer disappears from the table, and you will be asked for more.
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