Who does not know beets - this dark purple root crop, which has everything edible, even leaves? In addition to a large amount of sugar, it contains many useful substances, including folic acid, as well as vitamins A and C.
Surely, many people associate the use of beets in cooking, first of all, with borsch, but in addition, this extremely useful vegetable can also be pickled, baked, eaten in boiled and raw form, cook salads from it, etc.
Today we will talk about such a dish as beetroot caviar, which, probably, many of us ate as a child, in pioneer camps, schools and kindergartens, where it was usually served with cutlets and rice porridge. Although beetroot caviar can now be bought at any supermarket, but if you cook it at home, you can be 100% sure of the quality. In addition, it will be similar in taste to the one that comes from childhood.
Beetroot caviar - the recipe for which you can choose at your discretion (since there are quite a lot of them) - is a fairly simple dish to prepare with a pleasant sour taste. It is perfect for mashed potatoes, pasta, various cereals. Beetroot caviar is very good both as an independent snack and as a companion for various sandwiches. It is an excellent dish for the menu, which is prepared during Lent.
We offer several recipes for this simple, but very tasty and healthy dish.
Classic beetroot caviar - simple and cheap. Grated beets until half cooked, grate with carrots on a coarse grater (2 pieces each), fry together with the onion in vegetable oil, add salt, a head of garlic and black pepper. For a pungent taste, you can add a little ground seeds, replacing sunflower oil with olive. Classic beetroot caviar, as well as eggplant, can be preserved for the winter. For this, in addition to the main components, you need to add tomato paste and vinegar. The prepared, well-boiled mixture must be put in previously washed and dried cans, sterilized and rolled up. The pan in which the caviar is cooked must be enameled.
Beetroot and rhubarb caviar is an original appetizer. Boil the beets thoroughly, cut into small cubes and pass together with rhubarb through a meat grinder, then salt, add a little sugar, pepper and season with sour cream. Put the mixture on low heat and simmer for five minutes.
“Monastic” - beetroot caviar with sauerkraut . Half a kilogram of sauerkraut and pre-cooked and grated beets, fry in oil together with the onion head, add two tablespoons of tomato, season with sugar and salt. Instead of tomato paste, you can add a glass of some fruit drink, and lovers of hot can season with hot pepper.
A healthy beetroot caviar with apples is good both as an appetizer and as a side dish. Boil half a kilo of beets until cooked, scroll in a harvester with peeled apples, add to pre-fried onions, add salt and pour a glass of tomato juice. Stew for twenty minutes until cooked, stirring constantly. The secret to the recipe is that apples must be very acidic.
A great recipe that promotes a healthy diet is beetroot caviar with herring and vegetables . 3 pieces of medium-sized raw vegetables - beets, potatoes and carrots - grate or chop in a combine, then chop the herring and purple onions very finely. Heat the oil in a cast-iron stewpan, add all the ingredients to it, add salt and stew. In the middle of the process, add a bay leaf there. Simmer on very low heat for half an hour. This dish is not only very tasty, but also practical: it can be stored in the refrigerator for a long time, so that it can be prepared for the future.