Ikra Iz Svekly

Ikra iz svekly

Ikra iz svekly

Ikra iz svekly (Beetroot Caviar to you and me) is a ‘poor man’s caviar’ usually served on rye bread.  It’s pretty simple to make, can be prepared in advanced which means it would make a good canape for a cocktail party.  Plus it caters to any potential vegetarian or vegan guests.  I found this recipe in The Food & Cooking of Russia, mentioned in a previous post last week.  However, I adapted it to be more Charlotte-friendly, in other words, I made it a little more interesting and a little bit easier.

Be warned, cooking with beetroot can leave you with pink hands, so if you want to avoid this, wear gloves.  If you, like me, dislike wearing gloves, keep a lemon handy, it is the best soap for getting rid of stains!

Ingredients

1 white onion

2 cloves of garlic

4 medium cooked beetroots

3 tbsp rapeseed oil

2 tbsp tomato puree

Salt and ground black pepper for seasoning

(To add an extra flavour I used smoked salt)

12 small pieces of rye bread to serve

Finely chopped parsley for garnish

Instructions

Chop the onion and garlic finely

Coarsely grate the beetroot

(I used a ricer to effectively mince the beetroot.

it worked well but was messy and due to not wearing gloves I now have very pink hands)

Heat the oil in a medium pan

Add the onion and garlic and fry for 5 minutes until softened and golden brown

b-caviar-2

Add the grated beetroot to the pan and fry, stirring all the time, for 5 minutes

Add tomato puree

b-caviar-3

Stir well and cover the pan

Simmer for 10 minutes

Season the mixture

Transfer to a bowl to cool

To serve pile the beetroot on the rye bread and sprinkle with chopped parsley to garnish

Serve!

Serve!

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.