Beet Caviar

Name: Beet Caviar
Yield: makes 6 or more servings
Ingredients: 4 fresh beets, about 1 1/2 pounds, washed, roasted, and peeled (page 442); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; Tabasco sauce to taste; Salt and black pepper to taste; Chopped fresh parsley leaves for garnish, optional

December 14, 2011

This brilliantly colored starter is an unusual and extremely elegant way of using beets. Serve it with chips, bread, or toast or as an accompaniment to any roast poultry dish. Make this ahead of time if you can; it’s best after marinating overnight.

Recipe notes

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