Beet caviar - very tasty and simple! Fried beet and carrot caviar with tomato paste.

In the autumn-spring period, I suggest preparing delicious beet caviar from boiled beets. This caviar will be an excellent appetizer that can be served on bread. The beets can be cooked in advance, then the process of preparing caviar will be significantly reduced.

Ingredients

To prepare beet caviar we will need:

1 large boiled beet;
150 ml brine (or water);

1 onion;
1 tsp. Sahara;
ground black pepper - to taste;

0.5 tsp. salt;
3 tbsp. l. tomato paste;
a pinch of citric acid;
sunflower oil for frying.

Cooking steps

Grate the peeled boiled beets.

Cut the peeled onions into cubes.

To warm sunflower oil and lightly fry the onion in it until transparent, stirring occasionally. Add to it boiled beets, stir and cook for 5 minutes.

Add sugar, salt, black pepper and tomato paste to the vegetables. Pour in the brine. I usually take the tomato one, I like it best. If you don’t like brine, you can replace it with water, but it tastes better with brine. Cook for 5 minutes, stirring occasionally, then add citric acid, balance the caviar to your taste and remove from heat.

Cover the pan with a lid for 10 minutes, then you can taste the very tasty beet caviar made from boiled beets.

How often do you cook with beets? It’s surprising. healthy vegetable— a variety of dishes? Borscht, beetroot soup, salads... Have you ever tried beetroot caviar? If not yet, then this recipe is just for you.

Knowing that it takes more time to boil beets than, for example, potatoes or carrots, we can assume that caviar from it takes a long time to prepare. But the beauty of this recipe lies in the incredible speed of execution - no more than 20 minutes. The beets themselves remain a little crunchy, but already become tender, slightly sweet and very aromatic. The taste of the vegetable is complemented by tender onions and carrots, as well as a small amount of tomato paste. Since beets themselves have a sweetish taste, a little acid is added to the caviar. IN in this case used lemon juice, but you can substitute apple cider vinegar, wine vinegar, or balsamic vinegar. Beetroot available all year round, and you can prepare caviar from both young and old root vegetables - it will turn out delicious in any case.

This is not only a budget-friendly, but also a very versatile dish. Both warm and cooled, it is great snack. It will turn out very tasty if you put a little caviar on a piece of black bread or a crispy saltine cracker. You can supplement such a sandwich with smoked meat or salted fish - such an appetizer is already worthy of being served at the holiday table. Beetroot caviar will also work well as a side dish for some main dish. There is only one conclusion: you need to prepare!

Cooking time: 20 minutes / Yield: 2 servings

Recipe Ingredients

• large beets 1 piece
• 1 carrot
• 1 large onion (or 2 smaller ones)
• tomato paste 1.5-2 tbsp. spoons
• vegetable oil 2 tbsp. spoons
• lemon juice 1 teaspoon
• salt, pepper to taste.

How to cook beet caviar

First, peel the onion and cut it into half rings.

Heat in a frying pan vegetable oil and fry the onion in it over medium heat until transparent.

Cut carrots and beets into strips. You can also grate the vegetables using a coarse grater or a Korean carrot grater.

Add beets and carrots to the pan and, stirring occasionally, cook for 5 minutes over low heat.

Now it’s time to add tomato paste, salt, pepper and lemon juice to the caviar.

Stir the caviar, cover and cook for another 7-8 minutes. Beetroot caviar is ready! Serve it warm or wait until it cools. Bon appetit!

Step 1: Prepare the beets.

Wash the beets thoroughly; fresh, large, juicy root vegetables are best suited for preparing caviar. But first you need to prepare the vegetable by cutting off the tops and roots, and then removing the skin.
Rinse the peeled beets again cold water to remove random grains of sand, and then grind using a coarse grater.

Step 2: Squeeze juice from citrus fruits.

Rinse the orange and lemon, and then, using a special device, squeeze the juice out of the fruit. At the same time, you should carefully ensure that the pulp and seeds of the fruit do not get into it.
If you don't have a juicer, you can easily do everything by hand. To do this, you need to cut the orange and lemon into slices, then make two cuts across each and, folding the pulp inward, crush it. True, this method is less effective than a juicer, so it’s better to take one and a half oranges and a lemon.

Step 3: Prepare the marinade.

Mix freshly squeezed fruit juice with apple cider vinegar and vegetable oil. Then add granulated sugar, salt and dried herbs. Whisk the dressing until smooth.

Step 4: Prepare beet caviar.

Place the grated beets in a deep plate or saucepan, pour in the prepared dressing and mix very thoroughly. Cover the container with the salad with a lid and send everything to infuse in the refrigerator for 3-5 hours. During this time, the beets will be thoroughly soaked in the marinade and spices, but will remain crispy and healthy.

Step 5: Serve raw beet caviar.

Raw beet caviar prepared according to this recipe turns out incredibly tasty, slightly sweet and has an unusual citrus aroma. And most importantly, this snack is very useful for your digestion, so it should definitely be present at your everyday or festive table, where heavy dishes are presented in abundance. Vegetable caviar is good both on its own, spread on bread, and as an addition to a complex side dish, so it can be served in a variety of ways.
Bon appetit!

Goes surprisingly well with beet caviar walnuts and prunes.

Instead of dried dill, you can use fresh dill, but before adding to the marinade, rinse thoroughly and chop into very small pieces.

It is quite possible to prepare various salads from beet caviar, including herring under a fur coat, however, it is worth taking into account the unique taste that the caviar has received, and therefore slightly change the recipes.

I suggest preparing this simple, but incredibly healthy and tasty beetroot caviar, which will be an excellent addition to both meat dishes and various cereals. It can also be spread on bread or croutons - try it, you will like it.

According to the classic recipe, beet caviar is prepared from boiled or baked beets. I will describe the classic recipe below (as a second cooking method or a recipe for boiled beets). I often cook beet caviar from raw beets, it turns out even tastier and healthier. And also classic recipe This snack involves adding tomato paste. But more often I don’t add it to beet caviar, for some reason I like it better this way, but it’s a matter of taste. So, I offer two ways to prepare beet caviar, let's start cooking!

Ingredients for making beet caviar:

• Peeled beets (3 medium pieces) 700 g
• Peeled carrots (2 medium) 200 g
• Onion 1 pc.
• Tomato paste (optional) 30 g
• Salt (to taste)
• Sugar (to taste)
• Vegetable oil 3-4 tbsp.

Recipe for making beet caviar from raw beets:

1. Peel the beets and carrots. Raw vegetables grate on a fine grater and place in a saucepan or thick-walled dish in which you will cook the caviar.

2. Add vegetable oil, put on fire and simmer the vegetables over medium heat for 10-15 minutes, stirring occasionally.

3. Chop the onion into small pieces and add to the pan, stir. You can add the onion immediately or a little later.

4. After 10 minutes, add salt to taste and add a little sugar, stir.

5. If you cook with tomato paste, then it's time to add it. Simmer for some more time until the beets are soft.

Recipe for boiled beet caviar:

1. Grate boiled or baked beets on a coarse or fine grater, chop the onion finely.

2. Heat vegetable oil in a thick-walled saucepan and add onions, fry a little.

3. Add grated beets to the onion and fry, stirring, for several minutes. Add tomato paste (30 g), stir, cover and simmer for 10-15 minutes.

4. At the end of cooking, add salt and sugar to taste. If you like it spicy, add ground red pepper or chopped chili pepper. Cool and serve.

Cool and you can serve! Bon appetit!

Delicious beet caviar is excellent and economical cold appetizer for every day, goes well with black bread.

Beetroot caviar is not put on the table as often as we would like, because it takes quite a long time to cook.

Let's find out the most popular homemade recipes for making beet caviar, which are made from baked or boiled beets, in a frying pan or in a slow cooker.

You can make caviar from beets more than once; it is perfectly stored in the refrigerator for at least 3-4 days.

Beet caviar

Homemade beet caviar

• 2 small beets
• 3 onions and carrots
• 1-2 cloves of garlic
• 4-5 tbsp. tablespoons vegetable oil
• 0.5 tsp salt
• pepper to taste
• dill greens

1. Boil the beets until half cooked (20 minutes), peel and grate into a coarse grater.

2. Peel and grate the carrots.

3. Finely chop the peeled onion.

4. Fry the onion in oil over medium heat, stirring until translucent.

5. Chop the garlic.

6. Chop half a bunch of dill.

7. Pour oil into a deep frying pan, heat it and fry the carrots over medium heat for 5-7 minutes.

8. Add beets and simmer vegetables for 40 minutes, stirring frequently.

9. Salt and pepper to taste, add fried onions and garlic, stir beet caviar and add herbs.

Cooking beetroot caviar with onions

• 4 medium peeled boiled beets
• 2-3 onions
• 50 ml vegetable oil
• 30 g tomato paste
• salt - to taste
• parsley

1. Cut the onion into small cubes, grate the beets on a coarse grater.

2. In a large skillet over medium heat, heat the oil and fry the onion until golden brown.

3. Add beets, stir-fry for about 5 minutes.

4. Add the tomato paste, stir, cover and cook the beetroot caviar for about 10 minutes.

5. Salt, pepper and let cool. Finely chopped parsley is added to the finished caviar.

Beet caviar in a slow cooker

• 400-500 g raw beets
• 1 carrot
• 2 onions
• 2 tbsp. spoons of tomato paste
• 2 cloves garlic
• 100 ml water
• 2 teaspoons sugar
• 0.5 tsp black pepper
• vegetable oil
• salt - to taste

1. Peel the beets, rinse with water, and grate on a coarse grater.

2. Pour vegetable oil into the multicooker bowl, add chopped onions and finely grated carrots.

3. Cook on the “Fry” mode for 10 minutes, stirring occasionally.

4. Add beets and fry for another 10 minutes, stirring occasionally.

5. Salt, pepper, add sugar and tomato paste.

6. Add water, stir and set the “Extinguishing” mode for 50 minutes. In this case, the beets will need to be stirred several times.

7. 10 minutes before the end of cooking beet caviar, add finely chopped garlic.

Recipe for beet caviar with carrots

• beets - 1 kg
• carrots - 200 g
• onion - 150 g
• vegetable oil - 4-5 tbsp. spoons
• garlic - 1 head
• salt - 1 teaspoon
• ground black pepper - 0.25 teaspoons

1. Wash the beets, add cold water and bring to a boil, cook for 30 minutes over low heat. Cool, peel and grate on a coarse grater.

2. Peel and grate the carrots.

3. Heat 2 tbsp. spoons of oil in a frying pan, fry the carrots in it over medium heat, stirring, for 2-3 minutes.

4. Add beets and simmer, stirring, over low heat for 40 minutes.

5. In another frying pan, fry the chopped onions in the remaining oil.

6. Peel the garlic and chop finely.

7. Mix everything, add salt and pepper and let cool.

How to cook beet caviar in the oven

• beets - 500 g
• carrots - 200 g
• onion - 100 g
• tomato paste - 100 g
• vegetable oil
• salt, pepper to taste

1. Peel beets, carrots, onions and cut into cubes, pass raw through a meat grinder.

2. Place in a greased baking dish and simmer in the oven for 1.5-2 hours at 150 degrees.

3. Place in a frying pan, add vegetable oil, salt and pepper to taste, stir and fry over low heat for 30-40 minutes, stirring.

4. Add tomato paste and simmer for another 10-15 minutes.

Beetroot caviar with pickles

• 1 kg beets
• 300 g each of carrots, onions and cucumbers
• 4 cloves garlic
• 2 tbsp. spoons of tomato paste
• 0.5 tsp. salt
• 2 pinches of black pepper
• 2 bay leaves
• 2 tbsp. l. vegetable oil

1. Fry onions and carrots in vegetable oil.

2. Add grated beets and pickles, simmer for 30-35 minutes.

3. Put tomato paste, salt, pepper, Bay leaf. Evaporate excess liquid, if it exists.

4. Simmer for another 5 minutes, add chopped garlic and remove from heat.

Boiled beet caviar

• 3 medium beets
• 2 onions
• 2 carrots
• salt, sugar and lemon juice to taste
• vegetable oil

1. Boil carrots and beets until tender, grate both vegetables on a fine grater.

2. Peel and cut the onion into cubes, fry in oil until translucent, using a thick-bottomed cauldron or deep frying pan.

3. Add carrots and fry for another 5 minutes, stirring.

4. Add beets, salt, sugar and a little lemon juice or vinegar. Simmer the caviar for 30 minutes over low heat.