Beet Caviar with Tomato Paste
Beet caviar (a savory beet-and-vegetable spread) is a very simple dish, yet surprisingly tasty and good for you. It's especially welcome after the holidays or during a fast.
Cooking method
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Step 1:
The ingredients you'll need for the beet caviar.
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Step 2:
Wash, peel, and grate the carrots on the fine side of a grater, then sauté them in a little vegetable oil or water.
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Step 3:
Peel and finely chop the onion, then sauté it in a little vegetable oil or water.
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Step 4:
Wash, peel, and finely grate the beets. Sauté the beets in a little vegetable oil or water.
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Step 5:
Combine the vegetables. I stirred the sautéed onion into the beets first, then the carrots, but the order doesn't really matter. Mix everything well, then add the sugar, salt, pepper, and the tomato paste (or ketchup). Stir again and simmer over low heat for 5-10 minutes, stirring, until any excess liquid cooks off. If you like it spicy, add extra black pepper, a spoonful of adjika (a hot pepper-and-garlic paste), and 2-3 cloves of garlic.
- Beet caviar pairs well with just about any main dish, and it also works as an appetizer.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Sea salt - 0 kcal/100g
