The beets on the table are not a guest, but a hostess. They prepare first and second courses, snacks from it. Of the blanks, the most popular are gas stations. Some housewives prepare a surprisingly tasty appetizer for future use from this unpretentious root vegetable - beetroot caviar.
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Basic recipe for beetroot caviar
The dish is low-calorie, lean, easily absorbed by the body. It goes well with meat, fish and vegetable dishes.
In order to cook caviar, you will need:
- medium-sized beets - 4 pieces (2 large ones are possible);
- onions - 2 heads are also medium in size;
- tomato paste in the amount of 3 tablespoons;
- 200 g pickled tomato pickle;
- salt and sugar;
- 4 tablespoons of vegetable oil;
- a teaspoon of lemon juice (can be replaced with 9% vinegar).
The root crop is well washed and cooked until cooked.
Important! The root and top are not cut off before cooking!
The cooking time depends on the size and maturity of the vegetables. Peeled onions are chopped very finely and fried in boiling oil until golden brown.
The cooled beets are chopped with a coarse grater and placed in a pan with onions.
The mass is mixed and stewed on a small flame for about a few minutes (for the indicated proportions, 3-5 minutes).
Important! The pan should be deep and voluminous.
Then salt, sugar, ground black pepper (to taste) are added to the mixture and brine is poured in small portions. The caviar is constantly stirred with a spatula.
There should be enough brine for the beets to absorb. Do not transfer liquid.
If the prepared product is consumed immediately, then store it in the refrigerator in a closed container. For harvesting for future use, caviar is laid out in jars, sterilized and hermetically sealed.
Beetroot Caviar Recipe with Vegetables
You can diversify the workpiece by adding various vegetables. To prepare beetroot caviar with the addition of vegetables, you will need:
- the main ingredient is beets - about 1 kg (owners of garden plots can start processing root crops of non-standard sizes);
- fresh tomatoes - 200-300 g (it is better to choose fleshy, sweetish in taste);
- about half a kilogram of carrots;
- tomato paste - a tablespoon;
- a glass of vegetable oil;
- garlic to taste - 3-6 medium cloves;
- salt, sugar, black pepper.
Root vegetables are well washed and cooked over low heat. The rest of the vegetables are washed, peeled and chopped. The carrots are chopped on a coarse grater, the onion and garlic are chopped with a knife.
The onions are fried until pale golden in a small amount of vegetable oil. Then prepared carrots and peeled tomatoes are added to the roasting container. Oil is added as needed.
Once the carrots are soft, the pre-grated beets are added. By this time, it should have time to cook and cool down.
Add sugar, salt and pepper to the finished mass, pour the remaining oil and vinegar or lemon juice, tomato paste and chopped garlic.
If the mixture is dry, then you can add a decoction of beets.
Vegetable caviar based on beets has a delicate and pleasant taste.
Secrets of delicious caviar
- One medium tomato can be substituted for tomato paste (2 tablespoons).
- To prepare for future use, caviar should be laid out in jars while hot.
- Pickled cucumbers will give the caviar an unusual taste, which must also be stewed along with the rest of the ingredients.
A tasty, spicy and healthy dish - beetroot-based caviar will appeal to lovers of healthy food. And in winter, it will allow the body to get a lot of nutrients and vitamins.
Do you cook beetroot caviar?
Original articleand many other materials, you can find on ourwebsite.
How to cook beet salad for the winter read the following article:Beetroot salad for the winter with bell pepper and onions