Beetroot And Date Caviar Recipes

Steps:

• Mix shallots, fennel, zest, juice and olive oil.
• Cover and chill for 2 hours.
• Just before serving stir the beetrot into the fennel mix.

Steps:

• Place the beets, oil, and lemon juice in a food processor. Pulse until the mixture is finely minced.
• Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day. Garnish with parsley if you like before serving.
• Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder). Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant. Stir them into the beets just before serving.
• Add to the mix 1 shallot, roughly chopped (do not process); 1/4 teaspoon cayenne or Tabasco sauce, or to taste; and 1/4 cup minced capers.

Steps:

• Preheat oven to 200c/400f.
• wrap beetroots in foil and bake for 1 hour.
• put dates in a heat proof bowl, in a small saucepan heat the cognac, pour over the dates and leave to soak for 30 minutes.
• when the beets are cooked and cooled, peel and chop coarsely.
• place in a food processor with the dates, cognac and garlic. process until coarsely pureed.
• transfer to a mixing bowl and add lemon juice, walnuts and sour cream. Mix well.
• season with salt and pepper and sprinkle chopped chives on top.

Steps:

• Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
• Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
• Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
• Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
• Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.