Beetroot And Date Caviar Recipes

ROASTED BEETS WITH SNAILS ON TOAST

Steps:

• Preheat the oven to 400 degrees F.
• Add the olive oil to a large ovenproof skillet over medium heat until shimmering, then add the beets, salt and pepper. Cook until slightly soft, about 6 minutes. Add the shallots, garlic, oregano and wine, then transfer to the oven and roast, 12 to 15 minutes. Add the snails and continue to roast until the snails heat through, about 5 minutes
• Meanwhile, place the bread on a baking sheet. Brush with olive oil on one side, then toast in the oven, 4 to 5 minutes. Sprinkle the toasted bread with salt.
• Spoon the beets and snails on the toast and enjoy!

BEET CAVIAR

Steps:

• Place the beets, oil, and lemon juice in a food processor. Pulse until the mixture is finely minced.
• Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day. Garnish with parsley if you like before serving.
• Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder). Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant. Stir them into the beets just before serving.
• Add to the mix 1 shallot, roughly chopped (do not process); 1/4 teaspoon cayenne or Tabasco sauce, or to taste; and 1/4 cup minced capers.

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Steps:

• Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
• While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
• While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
• When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
• When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

BEET AND POTATO SALAD WITH CAVIAR

Steps:

• In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
• In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
• Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.

BEETROOT AND DATE CAVIAR

Steps:

• Preheat oven to 200c/400f.
• wrap beetroots in foil and bake for 1 hour.
• put dates in a heat proof bowl, in a small saucepan heat the cognac, pour over the dates and leave to soak for 30 minutes.
• when the beets are cooked and cooled, peel and chop coarsely.
• place in a food processor with the dates, cognac and garlic. process until coarsely pureed.
• transfer to a mixing bowl and add lemon juice, walnuts and sour cream. Mix well.
• season with salt and pepper and sprinkle chopped chives on top.

BEETROOT CAVIAR

Steps:

• Mix shallots, fennel, zest, juice and olive oil.
• Cover and chill for 2 hours.
• Just before serving stir the beetrot into the fennel mix.

BEET PASTA WITH VODKA VINAIGRETTE AND OSETRA CAVIAR

Steps:

• In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
• In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
• To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.