Finger-Licking Beet Caviar for Winter
A great recipe—works as both an appetizer and a salad! This finger-licking beet caviar for winter is a wonderful recipe. You can make this preserve any time of year, conveniently in small batches. It's especially handy in spring, when you need to use up root vegetables that have softened over the winter, or in fall, when there's nowhere to store the harvest. Beet caviar makes a great appetizer—it's delicious on sandwiches, and you can add it to borscht to save a good bit of cooking time.
Cooking method
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Step 1:
Gather your beets, onion, oil, and ketchup (or natural tomato paste thinned with water 1:3).
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Step 2:
Peel the beets and onion and cut them into large pieces to fit your food processor or meat grinder.
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Step 3:
Grind the onion. Heat the oil in a sauté pan and sauté the onion lightly.
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Step 4:
Put the beets in the processor bowl and grind them.
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Step 5:
Add the ground beets to the onion and simmer for about 20 minutes.
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Step 6:
Add the ketchup to the mixture (if you're using tomato paste, stir in some spices to taste as well). Simmer another 20 to 30 minutes. Spoon the hot caviar into sterile jars, seal them, and tuck them under a blanket until completely cool.
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Step 7:
Your finger-licking beet caviar for winter is ready!
- Finger-licking beet caviar for winter is a preserve that's handy to make any time of year: beets and onions keep beautifully, so you can make this caviar closer to spring, when the beets need to be used up.
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
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Ketchup - 93 kcal/100g
