Beet ‘Caviar’

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beet caviar

Beet ‘Caviar’

From Stonesoup
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This lovely beet sauce was inspired by Heidi over at 101 Cookbooks. Being a big fan of beets I couldn’t resist such an exotic sounding dish. And I’m glad I didn’t. We had it with some pan fried salmon and a green salad. So good (and pretty too!).

makes enough for 4 as a sauce
3 large beets
1 cup toasted walnuts
4 dates (optional)
2 tablespoons balsamic vinegar
1-2 cloves garlic, peeled

1. Preheat your oven to 180C (350F). Trim beets and scrub and pop in the oven whole. Roast until tender, about an hour.

2. Let your beets cool then peel and pop the flesh in a food processor. Add walnuts, dates (if using) balsamic and garlic and whizz until you have a chunky paste.

3. Serve at room temperature or chill and serve cold.

Variations

nut-free – replace walnuts with sourdough bread crumbs.

more saucey – drizzle in some olive oil for a more saucey consistency.

sugar-free – skip the dates and use sherry or red wine vinegar instead of the balsamic.

different veg – I can imagine this working well with other root veg such as sweet potato or carrot.

different accompaniments – as I mentioned it’s lovely with pan fried fish but also works well with chicken, a pork chop or even with lamb. Or serve with pita or Turkish bread as a dip or starter. Vegetarians will love it with pan fried halloumi or with grilled eggplant ‘steaks’. I had some leftovers with my poached eggs for breakfast.

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