Beet Caviar
These roasted beets are transformed into a velvety puree with the warmth of cognac-soaked dates, a hint of garlic, and crunch of toasted walnuts. Finished with a dollop of creamy creme fraiche and a sprinkle of fresh chives, this dish is a delightful balance of flavors and textures.
— Constant Cookbook
Ingredients
- 4 medium beets, washed and trimmed
- 5 plump dates, pitted and chopped
- 2 tablespoons cognac (bourbon, or vodka)
- 4 garlic cloves, peeled and smashed
- 2 tablespoons lemon juice, plus more to taste
- 1/2 cup chopped toasted walnuts
- 3/4 teaspoon fine grain sea salt
- 3 tablespoons creme fraiche, plain yogurt, or sour cream
- lots of freshly chopped chives
Instructions
- Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.
- In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.
- When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.
- Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.
Cook Time
60M
Prep Time
PT5M
Nutrition
- Calories: 125 kcal
- Carbohydrate Content: 12 g
- Protein Content: 3 g
- Fat Content: 6 g
- Cholesterol Content: 1 mg
- Sodium Content: 338 mg
- Fiber Content: 2 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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