Beetroot Caviar
Baked beetroot with sautéed onion and tomato paste becomes a chilled vegetable spread. Beetroot provides fiber and a vivid color, while the spread keeps well in the refrigerator.
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Inventory: Blender
290
Servings: 4 (1 serving ≈ 249 gram)
Digestion time: 4 hour
Ingredients: beetroot (750 g), onion (200 g), tomato paste (15 g), caraway (1 g), sunflower oil (30 g), table salt (to taste), black pepper (to taste).
Finely chop the onion and sauté it with cumin in sunflower oil until translucent.
Add the tomato paste and stir until it combines with the onion.
Bake the beets until tender, cool them, peel them and cut them into pieces.
Pass the beets and sautéed onion through a meat grinder, season with salt and pepper, then place the mixture in the refrigerator for one hour before serving.
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