Beetroot Caviar in a Frying Pan
Our pan-fried beetroot caviar recipe is incredibly aromatic, spicy, and vibrant. It cooks in about 30 minutes if you boil or bake the beets first.
- Beet
- Carrot
- Onions
- Refined vegetable oil
- Dried juniper berries
- Garlic
- Lemon
- Granulated sugar
- Ground coriander
- Carnation
- Ground cayenne pepper
- Salt
- Water
- Green
- To make beetroot caviar in a frying pan, start by preparing the beets. Wash the beets with a brush; no need to peel them. Place them in a saucepan, cover with water, and simmer until almost tender, about 40–45 minutes. You can also wrap the beets in foil and bake in the oven.
- Peel and wash the carrots and onions thoroughly. Separate the garlic cloves, crush them with the flat side of a knife, peel them, and finely chop the flesh. Grate the carrots and dice the onion very finely.
- Heat vegetable oil in a saucepan or large frying pan. Add the chopped onion and fry until golden brown, about 3–4 minutes.
- Add the carrots and garlic to the onions and sauté for 2–3 minutes. Pour in a glass of water, bring to a boil, reduce heat, cover, and simmer until the carrots are soft and the liquid has evaporated.
- Meanwhile, cool the boiled or baked beets, peel them, and grate them. Place the juniper berries and cloves in a mortar and pestle.
- Add grated beetroot, crushed juniper berries and cloves, ground coriander, cayenne and black pepper to taste, sugar and salt to the pan with the carrots.
- Roll the lemon vigorously on the counter, cut it in half, and squeeze the juice into the pan with the vegetables. Stir and cook over medium heat, stirring regularly, for 10–15 minutes.
- You can leave the caviar as is, or puree it with an immersion blender. Cool the caviar and serve as a cold appetizer, sprinkled with chopped herbs. Delicious with fresh baguette and soft cream cheese.
bay leaf, and remove it before grinding the beets into puree.
garlic, and then add the soft roasted garlic to the caviar at the end of cooking.
Beetroot caviar isn't as popular as zucchini or eggplant caviar, though we think that's entirely undeserved. It can be used just as well on sandwiches or as an appetizer. Cold, beetroot caviar is simply delicious! It can also be added to borscht as a "frying," which gives it its characteristic deep burgundy color. In this case, warm the caviar in the microwave, add it to the finished soup, stir, and quickly bring to a boil, then turn off the heat. So, you'll agree: spending an hour on such a wonderful, versatile preparation is worth it!
Despite this recipe being very simple to prepare, the caviar turns out incredibly tasty, mouth-watering, filling, and delightful with its rich, vibrant color. Caviar is great as a cold appetizer, a topping for borscht, and a variety of winter dishes that are sure to impress your dinner table.
Beetroot dishes are suitable at any time of year, although this vegetable is most delicious from summer to early winter. Beetroot is a fairly sweet root vegetable with a pleasant, slightly spicy flavor that counteracts the cloying sweetness.
There are many ways to preserve beets for the winter: make borscht dressing, caviar, marinate them with spices, dry them, or even dry them. Have you harvested a decent amount of beets from your garden? Or bought some root vegetables from the farmers? Now's the perfect time to open your cookbooks and recall family recipes. It's especially in winter, when we're especially prone to colds, that our bodies need the vitamins and minerals found in abundance in beets.
Caviar, hummus, pkhali, rolls, salads, steaks, soups, risotto, perlotto, brownies, cake, and even cocktails—all of these can be made with ordinary beets! They can also be deliciously pickled—Korean or Gurian, with cabbage. A word of warning: don't expect to find beetroot borscht recipes in our collection—we've planned a separate article for that. For now, we suggest focusing on other interesting dishes made with raw, cooked, or baked beets.
Pan-fried beetroot caviar is a simple and delicious appetizer that doesn't require any special ingredients. The result is more delicious than you can imagine. It might seem like beets, so what's so special about them, but you'll be amazed at how much you enjoy spooning this caviar onto a slice of Borodinsky bread or eating it plain. In summer, we recommend using young, juicy, and sweet root vegetables for pan-fried beetroot caviar, as well as fresh tomatoes instead of tomato paste. The key to our caviar recipe lies in the way the fried onions are used: some are stewed with the beets, sharing their juices, while others are added to the almost-cooked caviar for a more expressive flavor and texture.