Beetroot Caviar

Name: Beetroot Caviar (Ikra iz Svekly)
Cuisine: Russian
Ingredients: 1 onion, total weight 150 g/5 oz; 4 medium cooked beetroots (beets); 45 ml/3 tbsp rapeseed (canola) oil; 30 ml/2 tbsp tomato purée (paste); salt and ground black pepper; salt and ground black pepper; 12 small pieces rye bread, to serve; finely chopped fresh parsley, to garnish

Ikra iz Svekly

Preparation info

Serves
4-8

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

The delicacies of the sea or Russian inland waters, such as caviar, are often a part of the zakuski table, but chopped, flavoured vegetable dishes, known as ‘poor man’s caviars’, are also popular as less expensive alternatives. As with other vegetable caviars, this beetroot caviar is served on rye bread.

Ingredients

1 onion, total weight 150 g/5 oz
4 medium cooked beetroots (beets)

Europe
Russia
Starter
Vegan
Low sodium
Low calorie

Method

Chop the onion and coarsely grate the beetroots. Heat the oil in a medium pan, add the onion and fry gently for 5-8 minutes, until softened and golden brown.
Add the grated beetroot to the onion and fry, stirring all the time, for a further 5 minutes.

Energy 60kcal/251kJ; Protein 1.1g; Carbohydrate 4.9g, of which sugars 4.2g; Fat 4.2g, of which saturates 0.5g; Cholesterol 0mg; Calcium 14mg; Fibre 1.1g; Sodium 34mg.