This versatile and appealing dish made of beets with walnuts (and sometimes called "beet caviar
") works successfully as an appetizer or a salad to accompany roast duck or goose.
Beets can be boiled or steamed for this recipe, but baking methods are preferable to enhance the flavor and the color of the beets.
Using garlic in this dish is optional - it will make the dish taste more pungent or sweeter. Kids will love the sweeter version.
Beet Caviar Recipe
Preparation time: 30 min, plus time to bake beets.
- 3 large beets
- 7-10 pitted prunes
- ¾ cup walnuts, finely chopped
- 3 medium-size garlic cloves
- 2 tablespoons fresh lemon juice
- 3 tablespoons quality mayonnaise, or
- 2 tablespoons olive, or walnut oil
- 1/3 cup brandy
- Salt and freshly ground black pepper to taste (optional)
4 to 6 servings
- Preheat the oven to 375°F
- Wrap the beet in aluminum foil and bake until tender, 40 minutes to 1 hour
- Bring the brandy to a boil in a small saucepan, and pour over the prunes in a bowl. Let soak for 20-30 minutes. (Use hot water instead of brandy if you don't have, or don't like to use alcohol in the recipe). Remove the prunes from brandy, and reserve the brandy.
- Chop the prunes finely, or cut into quarters, depending on taste.
- Peel the beets when cool enough to handle, and grate coarsely. Or process in a food processor adding the garlic until minced. Do not puree.
- In a large bowl, toss the beets with walnuts, prunes, lemon juice and 2 tablespoons of reserved brandy. Add mayonnaise or olive oil, and taste for seasoning. Add salt and pepper, if desired.
Refrigerate the salad for a few hours before serving. It can also be made a day in advance.
More beet recipes? Try these recommendations:
Sweet and Sour Beets | Pickled Beet Chutney | Red Beet Fritters
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