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Mark Bittman

Beet Caviar

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Preparation info
  • Makes

    6

    or more servings
    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

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.

Ingredients

  • 4 fresh beets, about 1½ pounds, washed, roasted, and peeled
  • 2 tablespoons

Method

  1. Place the beets, oil, and lemon juice in a food processor. Pulse until the mixture is finely minced.
  2. 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.

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