Beet caviar sounds just like Beat Klub, an album of a great producer from my hometown. This is what we listened to while cooking the vegan Christmas menu for the December issue of Hungarian Marie Claire. It is a full vegan menu, packed with simply delicious food – no need to freak out over the fact that it’s actually 100% plant-based. Check out the vegan choco cake on the site as well.
The beet caviar is originally from 101cookbooks, which is probably the best foodblog online, and has been for the past 10 years. Check it out, cook this at Christmas and listen to some Hungarian hiphop (here is some more).
This recipe was originally posted on the website of the Hungarian edition of Marie Claire.
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Ingredients
- 3 medium beetroots
- 3 cloves garlic
- 2 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- salt
- freshly ground black pepper
Ingredients
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Instructions
- Preheat overn to 200 C.
- Wash the beets and cut off their top. Pack each into aluminium foil, out on a baking sheet and bake for 1 hour. When baked to soft, take out of the oven and allow to cool a bit. Peel, then chop finely (with a chopper machine or a sharp knife – if using the latter, have a plastic glove on hand, or else you'll get red hands).
- Chop the garlic finely, then fry for 1 minute over medium heat on a bit of olive oil, Add the balsamic vinegar, cook for further 1-2 minutes. Add this mixture to the chopped beet. Add some salt and pepper, and serve on top of rye bread.
