Caviar from beetroot

Who does not know beets - this dark purple root, which is edible, even leaves? In it, in addition to a large amount of sugar, contains many useful substances, including folic acid, as well as vitamins A and C.

For sure, in many people the use of beets in cooking is associated, first of all, with borsch, but, in addition, this extremely useful vegetable can also be pickled, baked, cooked and raw, cooked salads, etc.

Today we will talk about such a dish as beetroot caviar, which, for sure, many of us ate in childhood, in pioneer camps, schools and kindergartens, where it was usually served with cutlets and rice porridge. And although beetroot can now be bought in any supermarket, but if you cook it at home, you can be 100% sure of the quality. In addition, to taste it will be similar to the one that comes from childhood.

Caviar from beets - a recipe of which you can choose at your discretion (as there are quite a few of them) - a simple enough to prepare dish with a pleasant sour taste. It is perfect for mashed potatoes, pasta, various cereals. Beetroot caviar is very good and as an independent snack, and as a companion for various sandwiches. It is an excellent dish for the menu, which is prepared during Lent.

We offer several recipes for preparing this simple but very tasty and healthy dish.

Caviar from beet is classic - simple and cheap. Boil the beets, cooked until half cooked, with a carrot on a large grater (2 pieces each), fry together with onions in vegetable oil, add salt, garlic and black pepper. For flavor, you can add a little ground seeds, replacing sunflower oil with olive oil. Beetroot caviar, cooked according to the classic recipe, as well as eggplant, can be preserved for the winter. To do this, in addition to the main ingredients, you need to add tomato paste and vinegar. Ready, well-cooked mixture should be put in pre-washed and dried jars, sterilized and rolled. The pan in which caviar is brewed must be necessarily enameled.

Caviar from beets and rhubarb is an original snack. Beet boil well, cut into small cubes and pass along with the rhubarb through the meat grinder, then add salt, add a little sugar, pepper and season with sour cream. Put the mixture on a low heat and simmer for five minutes.

"Monastery" - caviar from beets with sauerkraut . For half a kilogram of sauerkraut and pre-cooked and grated beets fry in oil together with the onions, add two tablespoons of tomato, season with sugar and salt. Instead of tomato paste, you can add a glass of some Morse, and lovers of spicy can season with hot pepper.

Useful caviar from beets with apples is good both as an appetizer and as a side dish. Half a beet to cook until ready, scroll in the combine with the peeled apples, add to the fried onions, add salt and pour a glass of tomato juice. Stew for about twenty minutes until ready, stirring constantly. The secret of the recipe is that apples must be very acidic.

A wonderful recipe that promotes healthy eating is beetroot caviar with herring and vegetables . For 3 pieces of medium-sized raw vegetables - beets, potatoes and carrots - grate or grind in a combine, then very finely chop the herring and the violet onion. In the cast iron saucepan, heat the oil, add all the ingredients to it, salt and stew. In the middle of the process, add the laurel leaf. Stew on very low heat for half an hour. This dish is not only very tasty, but also practical: it can be stored in the fridge for a long time, so it is quite possible to prepare it for future use.