Raw Beet Caviar

Raw Beetroot Caviar Ingredients


  1. Beets 1 piece (large)

For marinade

  1. Lemon 1 piece (large)
  2. Orange 1 piece (large)
  3. Apple cider vinegar 2 tablespoons
  4. Sugar 2 tablespoons
  5. Olive oil 2 tablespoons
  6. Dried herbs (parsley) 1 teaspoon
  7. Salt to taste
  • Main Ingredients
  • Serving 2 servings


Saucepan, lid, deep plate, citrus juice squeezer, whisk, tablespoon, coarse grater, knife for cleaning vegetables.

Raw beetroot caviar:

Step 1: Prepare the beets.

Rinse the beets properly; fresh, large, juicy root crops are best for preparing caviar. But first, you need to prepare the vegetable by cutting off the tops and roots from it, and then removing the skin.
Rinse the cleaned beets with cold water to remove random grains of sand, and then grind with a coarse grater.

Step 2: Squeeze Citrus Juice.

Rinse the orange and lemon, and then, using a special device, squeeze the juice from the fruit. At the same time, care should be taken to ensure that the pulp and the fruit bones do not get into it.
If you do not have a juicer, then you can easily do everything manually. To do this, cut the orange and lemon into slices, then make two cuts across each and, curling the flesh inward, crush. True, this method is less effective than a juicer, so it is better to take one and a half orange and lemon.

Step 3: Cook the marinade.

Mix fresh fruit juice with apple cider vinegar and vegetable oil. Then add granulated sugar, salt and dried herbs. Beat the dressing, turning it into a homogeneous mixture.

Step 4: Cook the beetroot caviar.

Transfer the grated beets to a deep plate or saucepan, pour the cooked dressing and mix very carefully. Cover the container with the salad lid and send everything to stand in the refrigerator for 3-5 hours. During this time, the beets are properly saturated with marinade and spices, but at the same time remain crisp and healthy.

Step 5: Serve the raw beetroot caviar.

Raw beet caviar, prepared according to this recipe, turns out to be incredibly tasty, slightly sweet and has an unusual citrus aroma. And most importantly, this appetizer is very useful for your digestion, therefore, it must be present on an ordinary or festive table, where heavy dishes are presented in abundance. Vegetable caviar is good both on its own, spread on bread, and as an addition to a complex side dish, so you can serve it in various ways.
Enjoy your meal!

Recipe Tips:

- With beetroot caviar, walnuts and prunes mix surprisingly well.

- Instead of dried greens, dill can be taken fresh, but before adding to the marinade, rinse thoroughly and chop into very small pieces.

- It is quite possible to cook various salads from beetroot caviar, including herring under a fur coat, however, it is worth considering the peculiar taste that the caviar received, and therefore slightly change the recipes of dishes.