Fried beet and carrot caviar with tomato paste. Red beet caviar

Leafing through a notebook with grandmother's recipes, you can find many strange, as it seems today, recipes for dishes, but among them there are really interesting and noteworthy recipes. For example, . It can be prepared at any time as an appetizer for meat or poultry.

If you want, such caviar can be just a salad, then it is enough to put it out of the saucepan into a beautiful dish, sprinkle with chopped herbs and crushed nuts.

And if you have some caviar left after dinner, then cook a very tasty dish for dinner. Take the fish fillet, put it on the foil, greased with olive oil. Then put beetroot caviar on the fish and carefully wrap the foil in the form of an envelope. Bake the fish for 25 minutes in the oven at 185 degrees.

In the recipe, tomato paste is added to the browned vegetables, which is quite understandable, because before there was no alternative to it. Therefore, you can add ketchup, pasta or homemade tomato sauce to your liking.

Ingredients:

- beet roots - 2-3 pieces,
- carrot root - 1 piece,
- large onion turnip - 1 pc,
- fresh garlic - 3-5 cloves,
- hot ground chili pepper - 1 pinch,
- tomato paste - 2 tbsp. l,
- vegetable oil,
- spices, spices, salt.

Boil beet roots in water. Cool, peel and grind in a food processor on a grater.
We also clean and chop fresh carrots.
Finely chop the onion.
In a frying pan heated with oil, fry the onions first.

Then add carrots and simmer over low heat.

After 8-10 minutes, add the beets to the vegetables.

Stew caviar for about 30 minutes under a closed lid.
We pass fresh garlic through the press and add to the beetroot caviar, also salt and season it with herbs at your discretion. Add tomato paste.

We serve the donkey to the table.

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Hello dear readers. Today we will talk about a very tasty dish, it is simple and healthy for us, without having the art of cooking, you will cook beets in just an hour.

Beetroot caviar, fried with onions and carrots, seasoned with tomato paste does not require special introductions. Many cooks are well acquainted with the appetizer and, without my help, do an excellent job of preparing an uncomplicated recipe for beetroot caviar.

But I still found it necessary to tell from the pages of the blog, albeit about a well-known, but no less tasty way of processing beets for caviar.

Well, how! Nothing without me. After all, you need to insert your five cents. Perhaps a trifle suggested by me will help add charm to the beetroot dish.

Fried beet caviar universal snack

Beet caviar is a fairly versatile treat. Roasted and then stewed in this way, beets can also be used not only as an independent dish. It will make an excellent dressing for borscht.

But before using beetroot caviar as a dressing for the first course, I recommend adding a little table vinegar and a teaspoon of sugar to it during the frying process. Beetroot caviar prepared in this way will give your borscht that unique sweet and sour taste.

Beet caviar toasts

Also, cracker toasts with fried beet caviar spread on them will be an original solution. And if you add pieces of prunes, garlic passed through a press to the appetizer. Lay thin slices of cheese and a few pine nuts on top. Then the heart of even the most captious culinary troll will melt before such a treat and he will shower you with compliments.

Thank you beet lord! I haven't eaten anything better. All the colors of life faded without caviar. So teach me how to cook it for me.

Recipe for caviar from beets and carrots

2-3 medium-sized beets;
One carrot;
One bulb;
Half a glass of vegetable oil;
Half a glass of tomato paste;
Salt, water.

So, friends, write down. In principle, why write down the same recipe with a photo of stewed beets. It costs once your email address and hundreds of delicious culinary recipes are at your complete disposal. Moreover, their number is steadily growing every day. Okay, enough self-promotion. More talk around a trifling matter.

1. I rub the carrots on a coarse grater, finely chop the onion.

2. I clean the raw beets and also rub them on a grater.

3. I fry onions and carrots in vegetable oil until gilding appears on the vegetables.

4. I add beets to vegetables. Lightly fry, cover with a lid and begin to stew caviar.

5. Pour a third of the machine water into the tomato paste and mix. Ten minutes before the end of cooking, I combine tomato paste diluted in water with beetroot caviar, salt and cover with a lid.

So the beetroot appetizer is ready, with super star caviar! Why do I love culinary arts? For the fact that you immediately receive a fee.

The usual dishes that everyone hears are rather tired: so beet or red beet caviar is in no way inferior to fish caviar, and maybe even tastier than it, but at the same time it is also an unusual option for everyday eating. It's hard to imagine her outwardly. Caviar is finely chopped pieces of beets. It is important that it does not turn into a mushy mess with juice, but retains its texture. Such caviar will be a suitable option for children who do not like to absorb vitamins from beetroot in a different form.

How to cook beetroot caviar

Vitamin-rich beetroot can become not only the main ingredient in beetroot, but also a delicious snack served for lunch or dinner. Caviar from beetroot is an affordable dish, and its taste does not suffer from this at all. The time that the hostess spends in the kitchen will also not take much. On average, cooking takes no more than an hour and a half. The caviar will have a slightly sweet taste, which can be complemented with a classic cracker or toasted toast.

At home, you can use your favorite way to prepare this beetroot snack. The vegetable is finely chopped, but some housewives prefer to entrust the chopping to modern kitchen appliances. A small grater at hand will also come in handy. It is important not to overdo it with beetroot juice, otherwise the texture of the caviar will be lost. To do this, you can lightly fry the chopped beetroot in a pan.

Beet caviar recipe

Each chef has his own secrets of creating a particular dish. For example, the recipe for beet caviar can be modernized so much that even ardent fans of this snack simply do not recognize it. In addition to beetroot, there are many healthy vegetables that can be combined into one amazing culinary masterpiece. To prepare beetroot caviar, any selected ingredients are ground and combined with each other.

An excellent combination with beets will be carrots. They are very similar in structure and the sweetness they contain. Perfectly complement the appetizer and crispy onions. It is better to fry it in a pan beforehand, together with the rest of the ingredients, in order to combine all the flavors together. Vegetable snacks are a good option for winter preparations: they are suitable for everyday and New Year's tables.

From boiled beets

Time: 1 hour.
Servings: 7 persons.
Calorie content of the dish: 96 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

To cook or not to cook is a personal matter for every housewife who loves to cook this appetizer. When cooking, the beetroot becomes softer, which makes the finished caviar more mushy. There is nothing wrong with this, it is important that the vegetable particles are felt in it. Beet caviar from boiled beets will be a way out of a situation where some of the vegetables were not useful, for example, for vinaigrette or salad.

Ingredients:

beets - 4 pcs.;
tomato paste - 3 tbsp. l.;
onion turnip - 1 pc.;
salt - ½ tsp;
sugar - 2 tsp;
vegetable oil - 1 tbsp. l.

Cooking method:

Before cooking, beetroot must be thoroughly washed, cleaned and boiled.
Cut the onion into smaller pieces and fry until golden in oil.
Grind the beets on a coarse grater and mix with onions.
Add tomato paste, gradually mixing it into the caviar.
Add sugar and salt, stir.

From raw beets

Time: 1 hour 30 minutes.
Number of servings: 8 persons.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

There is no time, and the guests are just around the corner? Raw beetroot caviar can help you out. This option differs from the traditional one, but, in a sense, even surpasses it. Vitamins are stored in beets and do not disappear, as during cooking. It is easier to cook such caviar, because the vegetable does not soften and it is easy to grate it.. When eating, beetroot particles will be noticeable, which will retain a unique charm in the appetizer.

Ingredients:

beet - 1 kg;
water - 100 ml;
tomato paste - 1 tbsp. l.;
onions - 1 pc.;
salt - 1 tsp;
red pepper - 1 tsp;
sunflower oil - 50 ml.

Cooking method:

Peel raw beets, cut into pieces.
Grind a raw vegetable on a grater.
Chop the onion finely, lightly fry in a pan.
Stir a spoonful of tomato paste in water, pour over onions.
Transfer the beets, mix, salt.
You need to simmer for 30 minutes, then add red pepper and mix everything again.

Through a meat grinder

Time: 1 hour 30 minutes.
Servings: 16 persons.
Calorie content of the dish: 90 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Kitchen appliances are designed to make it easier for a person to prepare food. You can also chop vegetables with a meat grinder. Use a special nozzle to keep the pieces in the mixture. Excess juice can be poured or evaporated during cooking. This version of caviar is used as a cold appetizer or side dish. Be sure to add enough salt and pepper to dilute the sweetness.

Ingredients:

red beet - 2 kg;
onion turnip - 1 kg;
carrots - 1 kg;
tomato - 500 g;
bell pepper - 1 kg;
sugar - 3 tbsp. l.;
salt - 2 tbsp. l.;
oil - 1 tsp;
apple cider vinegar - 1 tbsp. l.

Cooking method:

Cut all vegetables into medium pieces. Grind everything in a meat grinder, mix.
Place the mixture on a gentle fire, heat up, stirring.
Add oil, salt and sugar.
Vinegar is added after one and a half hours of cooking.
Sort into jars, roll up lids.

Caviar in a pan

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 85 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Cooking beetroot caviar in a pan is a great idea if you want to use other vegetables in addition to beets. This method will allow you to combine the tastes of the ingredients, achieving harmony. Add onion, and the sweet vegetable will be diluted with a slightly spicy onion flavor. For those who, due to any circumstances, refuses meat, such an appetizer will doubly appeal.

Ingredients:

boiled beet - 750 g;
tomato paste - 1 tbsp. l.;
onions - 1 pc.;
garlic - 4 teeth;
salt - 1 tsp;
oil - 30 ml.

Cooking method:

Pour oil into a heated pan, let it warm up.
Fry the chopped onion until translucent.
Grind the beets cooked for caviar on a medium-sized grater.
Transfer the tomato mass, mix everything.
After 7 minutes of stewing in a pan, add crushed garlic and salt.

with garlic

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 104 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Savory snacks, as a rule, find their lovers. When it comes to any caviar, except for fish, garlic is always appropriate. Some people are not fans of beets just because of the too sweet taste. However, if you remember the famous beetroot salad with garlic and mayonnaise, you can understand that this combination is very advantageous. Try to cook such caviar.

Ingredients:

boiled beets - 0.5 kg;
garlic - 2 teeth;
tomato paste - 4 tbsp. l.;
onion - 1 pc.;
sugar - 1 tsp;
salt - 1 tsp;
lemon slice - 1 pc.;
oil - 3 tbsp. l.

Cooking method:

Cut the onion into half rings and fry in a pan.
Pre-cooked beets must be rubbed on a grater and transferred to the onion.
Salt, add sugar, mix thoroughly.
Put a slice of lemon, cover with a lid and sweat for 5 minutes.
Add finely chopped garlic.
Put the tomato mass, mix. Simmer for a quarter of an hour.

Beet-carrot caviar

Time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 81 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: low.

Beet caviar with carrots is an even greater storehouse of useful elements. Raw vegetables have more vitamins than boiled ones. However, it is also worth relying on personal taste preferences, as well as on ease of preparation. Boiled vegetables for caviar can be chopped in a blender at low speed, achieving the desired consistency. Raw carrots with beets are best grated.

Ingredients:

boiled beetroot - 1 pc.;
boiled carrots - 2 pcs.;
apple cider vinegar - 1 tsp;
salt - ½ tsp;
oil - 1 tsp

Cooking method:

Cut the peeled vegetables into arbitrary parts, place in a blender and chop.
Transfer the mass with vegetable pieces to a bowl, pour in the oil, mix.
Salt and add vinegar.
Let stand 10 minutes before use.

With zucchini

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 95 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Zucchini "overseas" caviar is well known to most people and became famous in Soviet times. Its rich flavor won't be spoiled by the addition of other vegetables. The beetroot pairs wonderfully with the zucchini, and the preparation isn't too complicated. The ingredients themselves will be pleasantly crunchy when eaten, and the taste will be even more enriched. The appetizer can be served hot or cold.

Ingredients:

beet - 1 pc.;
tomato - 1 pc.;
onion - 2 pcs.;
zucchini - 1 pc.;
apple cider vinegar - 2 tbsp. l.;
salt - ¼ tsp;
oil - 3 tbsp. l.

Cooking method:

Peel all vegetables, pass through a meat grinder.
Fry in hot oil for 10 minutes.
Mix well, cover with a suitable lid and simmer for 20 minutes.
Salt, add vinegar, cook for another 10 minutes.

For the winter

Time: 1 hour 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 89 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

In summer, we can observe a huge amount of fresh vegetables growing near the city or brought from more favorable regions. In winter, although supermarkets offer some variety, the quality can fail. Beetroot caviar for the winter will be an excellent preparation, which will be pleasant to eat at any time. It's easy to prepare and doesn't take much time.

Ingredients:

boiled beets - 0.5 kg;

I think many of you have tried at least once in your life this interesting and tasty appetizer salad - fried beetroot caviar. The recipe is very simple and familiar to us from the Soviet Union. Well, let's remember how unusual caviar is prepared.

Beets are rightfully considered the mistress of vegetable gardens. The vegetable is well stored, so it is harvested for the future, for the winter. Beets are readily grown on farms and on home plots.
Various first courses, tasty and healthy salads are prepared from it. Root crops are baked, boiled and pickled, candied fruits are made and even caviar is cooked. Fried beetroot caviar, a recipe like in the USSR, was one of the special dishes of our grandmothers.

Beets are very rich in vitamins, minerals and antioxidants. It contains iodine, so the root crop is useful for the endocrine system. Zinc and magnesium present in beets have a good effect on the nervous system, and raw beets are good for the liver. It really is a magical root vegetable! Beets can be eaten both boiled and raw. There are a lot of beetroot recipes.

healthy vegetable

Fried caviar from beets and carrots is interesting and unusual in its preparation. The recipe for this delicious dish is neatly written down in my grandmother's notebook and carefully kept by the hostesses. In Soviet times, there was no such abundance of pickles in stores. In every family, women made pickles, salads and caviar themselves. Recipes were carefully stored in a notebook or notebook. Mothers passed on their culinary knowledge to their daughters.

Beetroot was extremely popular at that time. Dishes from this root crop were prepared at home, in canteens, restaurants and children's institutions. Soviet doctors were deeply convinced of the beneficial qualities of the vegetable. At home, the hostesses prepared unusually interesting and tasty dishes from beets - beet caviar.

Ingredients:

2 small beets,
1 medium carrot
1 onion,
a few cloves of garlic
ground red pepper - 1 pinch,
vegetable (can be replaced with olive) oil,
2 tbsp tomato paste,
spices to taste
salt.

Cooking:

Step 1. Boil the beets in water, cool and peel, then rub on a coarse grater.

Step 2 Fresh carrots are peeled and rubbed on a fine grater.

Step 3 Finely chop the onion.

Step 4 Pour oil into a well-heated frying pan, and throw chopped onions into it.

Add carrots to the onion and fry over low heat. After extinguishing the vegetables for ten minutes, we send the beets to them. Caviar is stewed for another half an hour.

Step 5 Passed garlic through a garlic press, mix with salt and red pepper, you can add a little spicy herbs. The resulting mixture of spices, send to the pan to the vegetables. Simmer another 5 minutes. At the end of cooking, put the tomato paste into the caviar. Simmer for 5-7 minutes.

Step 6 Ready-made caviar can be served as an independent dish, or as a side dish for meat and poultry.

Caviar garnished with herbs can be a spicy salad.

Beetroot is one of the most useful vegetables, it is sure to be included in the diet of people who care about their health and want to maintain a good figure. One of the most popular beetroot snacks is caviar. Its preparation takes some time, but the result is worth it. It is not surprising that many housewives often make it according to one of their favorite recipes, but not all of them are designed for long-term storage of the finished dish. Beet caviar for the winter is made according to special recipes, it contains natural preservatives: salt, sugar, vinegar and others. This is important to consider if you want to prepare a tasty and healthy snack for the future.

Cooking features

Cooking caviar from beets is not difficult, but if you do not take into account some features, then it will not come out appetizing enough.

Beetroot caviar should have a uniform consistency, so the beets for it must be crushed, while avoiding unground pieces from getting into the vegetable mass. It is most reliable to skip the beets through a meat grinder, but other options are also acceptable. For example, you can use a blender or a grater with large holes.
Before boiling the beets, it only needs to be washed. It is not worth cutting off the tail and the stalk, otherwise the beets will give all the juice to the broth, and it will become pale, tasteless and less useful.
It takes a long time to boil beets: from 45 to 90 minutes, depending on their size. The microwave will speed up this process. To do this, beets of the same size must be folded into a bag and put in the microwave, turning it on at maximum power for 8 minutes, and after a 10-minute break for another 5 minutes. The time indicated is for medium-sized beets, with a diameter of 7-8 cm. For larger specimens, a little more time will be required.
To store ready-made caviar, you can only use sterilized jars, preferably small ones: from 0.5 l to 1 l.

The recipe for preparing beet caviar for the winter should be read carefully, since in some cases the beets are not boiled before grinding.

Classic beet caviar recipe

Composition (for 2 l):

beets - 2 kg;
onion - 1 kg;
vegetable oil - 125 ml;
table vinegar (9 percent) - 50 ml;
salt - 20 g.

Cooking method:

Wash the beets, boil until tender and refrigerate.
Peel the beets and grate. You can also use a Korean salad grater for this.
Peel the onion and cut it into small pieces if you used a regular grater to chop the beets, or quarters of rings (as thin as possible) if you chopped it on a grater for Korean salads.
Mix onions with beets, salt the vegetable mixture.
Pour in the oil and vinegar, stir and put in a deep frying pan or cauldron.
Simmer over low heat for 20 minutes after boiling.
Divide the caviar into sterilized jars. If you plan to store this appetizer in a warm place, put the jars of caviar in a pot of water and sterilize them for 5-25 minutes, depending on the capacity of the jars. Sterilization is not required for storage in a cool place.
Roll up the jars, wait for them to cool and put them away for the winter.

Caviar cooked according to this recipe is very tender. It can be eaten as an independent snack, it can be used to prepare other dishes, in particular the salad "Herring under a fur coat".

A simple recipe for beet caviar with garlic

Composition (for 2 l):

beets - 2.5 kg;
vegetable oil - 50-60 ml;
sugar - 30 g;
salt - 30 g;
garlic - 2 heads;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Peel the boiled and cooled beets and grate on a coarse grater or grater for Korean salads. If you like a finer consistency, then you can grind the beets with a blender or meat grinder.
Pass the peeled garlic cloves through a press.
Pour the oil into the pan, put the beetroot mass and simmer until the excess liquid has evaporated from the beets (about 20 minutes).
Add the garlic, stir, simmer for another 5 minutes and remove from heat.
Add vinegar essence, mix well and place in sterilized jars.
Close up the banks. You can store them immediately after they have cooled down.

Caviar according to this recipe is quite spicy. Before serving, it is a good idea to season this appetizer with sour cream or mayonnaise.

Fried beet caviar for the winter

Composition (for 2 l):

beets - 1.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 2 heads;
hot capsicum - 0.2 kg;
vegetable oil - 0.2 l;
salt (preferably with fragrant herbs) - 20 g;
tomato paste - 0.25 kg;
vinegar essence (70 percent) - 10 ml.

Cooking method:

Peel the raw beets and grate coarsely. If desired, you can grind it with a food processor.
Grind raw peeled carrots in the same way.
Cut the onion into small cubes.
Finely chop the peeled garlic cloves.
Wash the pepper, remove the seeds from it, cut into thin strips.
Pour oil into a saucepan, put onion and pepper in it, fry them for 5 minutes, add carrots and fry for another 5 minutes over medium heat.
Add beets, fry vegetables for another 10 minutes.
Put the garlic and tomato paste to the vegetables, salt them and mix vigorously.
Continuing to stir, fry for another 10 minutes.
Arrange in sterilized jars, tamping with a spoon.
Pour a little vinegar essence into each jar (a teaspoon per liter jar).
Put the jars in a water bath and sterilize them for 10-20 minutes, depending on their size.
Screw on the lids, turn over and cover with a blanket.
Store after 24 hours.

Caviar prepared according to this recipe can be served as a side dish. It is also good as a dressing for borscht.

Delicate beet caviar with semolina

Composition (per 2.5 l):

beets - 0.5 kg;
onion - 0.5 kg;
carrots - 1 kg;
tomatoes - 1.5 kg;
semolina - 100 g;
vegetable oil - 0.2 l;
salt - 40 g;
sugar - 40 g;
ground black pepper - 5 g;
vinegar essence - 10 ml.

Cooking method:

Peel all vegetables and scroll through a meat grinder.
Salt, pepper the vegetable mass, add oil and sugar to it, put on a quiet fire.
Boil for 2 hours.
Add semolina in small portions, mixing well each time so that there are no lumps.
Simmer another 20 minutes.
Pour in the vinegar essence, mix well and remove from heat.
Pour into sterilized jars and seal immediately.
After cooling, put away for winter storage.

Caviar prepared according to this recipe has a delicate and thick texture, it can be spread on sandwiches like a pate.

Beetroot caviar is tasty and satisfying. It looks good on sandwiches, it can be served instead of a salad or as a side dish, used to make soups and other dishes.