Beetroot caviar

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Ingredients for Beetroot Caviar

Beets 500 gr.
Carrots 400 gr.
Garlic 6-8 cloves
Onions 4-5 pcs.
Lemon 1 pc.
Sugar 1 teaspoon
Water 1 cup
Salt to taste
Spices (pepper, cloves, coriander) to taste
Vegetable oil to taste

Main Ingredients
Serving 6 servings

Inventory:

Casserole, Frying pan, Grater, Kitchen knife, Cutting board, Serving dish

Preparation of beetroot caviar:

Step 1: Cook the beetroot caviar.

First of all, take beets, wash them well and put them in a small saucepan over medium heat. It will be boiled for a long time, approximately minutes 20-30. But if you need a large vegetable, you will need even more time, and you can check the readiness by piercing it with a knife - if it passes gently and easily, then the root crop is ready! At this time we take carrots, peel well, wash and rub on a coarse grater.

Peel and finely chop the onion and garlic.

We put on a medium heat to heat the pan, after pouring the vegetable oil and spread the onion with garlic. As soon as they get a golden color, add the carrots, fry for two minutes, stirring constantly. Add water, cover, reduce heat and simmer until carrots are ready.

At this time, grind with a knife coriander and cloves. Squeeze the juice from the lemon. Add beets, lemon juice, coriander and cloves to the carrots, salt, pepper, mix thoroughly and simmer for another two minutes.

Step 2: Serve beetroot caviar.

After a couple of minutes, remove the pan from the heat, and let the caviar cool. When you open the lid, you will immediately feel the most delicious aroma. Caviar can be spread on bread, served as a separate snack, or as a garnish. Enjoy your meal!