Find

Beetroot caviar

The versatility of beetroot caviar is striking: an independent snack, a dressing for making borscht, a spread on a sandwich, an element of a side dish.More about beetroot caviar...Beetroot snacks have the characteristic taste of this vegetable. Therefore, when cooking beetroot caviar, recipes are recommended to add garlic, spicy eggplant, spices to the snack. Vegetable caviar is usually called a stewed and ground mass of pre-fried foods. In caviar there is a lot of fried or browned onions, black pepper, salt, sugar. If you add very little oil to beet caviar from beets, the dish will be low-calorie, and the feeling of fullness of taste will remain. Beetroot caviar is served to mashed potatoes, to others, including dietary dishes. It is suitable for stabilizing the work of the intestines, and as an alternative to tough diets.

Beetroot caviar is prepared in different ways: from raw or boiled vegetables baked in the oven or stewed root vegetables. Other variants of beetroot caviar are also possible. The recipe for cooking for daily food advises simply to fry beets in a pan, put out in Kazan or not at all subjected to heat treatment. Such a vegetable snack is also great for winter preparations.

Well prepared beetroot caviar for the winter, there are enough recipes, the most interesting options are presented here. Tasty beetroot caviar for the winter, its recipes are enriched with various ingredients: vinegar, lemon juice, sugar, vegetable oil. It is allowed to use any spices, for example, hot pepper, horseradish. And you must remember about sterility, not only cans with lids are subject to processing, but also all dishes used in the process.

Delicious beetroot caviar is sometimes cooked with the addition of other baked vegetables such as eggplant. Onions, carrots, tomatoes, garlic are used, sometimes apples, mushrooms. Beet caviar from boiled beets must be crushed using a grater or meat grinder. The smaller the products, the more delicate the beetroot caviar. Making this snack requires some rules to be taken into account:

- to make beetroot caviar more delicate, all the ingredients included in it must be ground with a blender or twisted through a meat grinder. But the snack option with bits of vegetables also has a right to life;

- beets can be allowed to boil for half an hour instead of long cooking, after which the root crops are poured with ice water and left to cool completely. Only water should be replaced periodically by cold water;

- table vinegar in blanks can be replaced with apple vinegar, it is added at the very end of cooking beet caviar, otherwise the cooking process will stop and vegetables will remain tough;

- beet blanks in jars must be wrapped in heat until completely cooled, providing them with an upside-down position. This is an additional sterilization of the workpiece, increasing the shelf life.