Beet Caviar

Okay, so this isn’t really anything like caviar (which I also happen to love). But until I can think of a better name, we’ll just have to go with this. Caviar or not, it is a delicious beet spread (nope, too dull) that I first ate with a Russian friend and later had a version of it at the Chicago Russian Tea Time Restaurant. This along with my mushroom walnut pâté are wonderful additions to any party spread. And both are so easy, there is simply no excuse for not making them. Whip some up for this Passover or anytime you want to celebrate something. And if you use the pre-cooked beets like “Love Organic Beets” that you can find in the produce section of the grocery store, this really is a snap to make. The photo just doesn’t do justice to the taste.

Beet Caviar adapted from The Eastern and Central European Kitchen: Contemporary and Classic Recipes by Silvena Rowe

Yield: About 2 cups

Ingredients

4 medium beets, washed and trimmed

5 Medjool dates, pitted

2 Tablespoons cognac (Bourbon or Vodka)

2 garlic cloves, peeled and smashed

2 Tablespoons lemon juice or to taste

1/2 cup chopped toasted walnuts

3/4 teaspoon fine grain sea salt or Kosher salt

3 Tablespoons creme fraiche, mascarpone or sour cream (If you want to keep it vegan, you can use Tofutti, Better Than Cream Cheese)

freshly chopped chives for garnish (optional)

Directions

1. If you are not using pre-cooked beets, preheat the oven to 400 degrees F with a rack in the center. Puncture the beets with a fork a few times and roast for 1 hour or until the beets are completely tender when you test by cutting into the center with a knife.
2. In the meantime, gently heat the cognac in a small saucepan or in the microwave. Place the dates in a glass dish and when just hot, pour the alcohol over the dates. Allow to soak for at least 10 minutes.
3. When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor or blender with the dates, cognac, walnuts, mascarpone, lemon juice, salt and garlic. Puree until the texture is to your liking.
4. Taste and adjust seasoning, adding more salt or lemon juice. Serve with chopped chives. If you prefer, you can swirl a bit of the creme fraiche (mascarpone or sour cream) through the mixed beets instead of processing it together. It is purely an esthetic decision and will not change the taste.