Beetroot and carrot caviar

Ingredients for Beetroot and Carrot Caviar

  1. Beets 2 pieces (large)
  2. Carrot 1 piece (large)
  3. Onion 1 piece (large)
  4. Tomato paste 2-3 teaspoons
  5. Ground paprika 1 teaspoon
  6. Garlic 3-4 cloves
  7. Lemon juice 1 tablespoon
  8. Ground black pepper to taste
  9. Salt to taste
  10. Vegetable oil as required for frying
  • Main Ingredients: Onion, Carrot, Beetroot
  • Portion 3-4
  • World Cuisine


Blender, grater, kitchen knife, cutting board, knife for cleaning vegetables, a frying pan, a plate, a wooden spatula.

Preparation of caviar from beets and carrots:

Step 1: prepare the beets.

Rinse beets properly with warm running water, removing dirt and plant debris. Then place the root vegetables in a deep saucepan, cover with plenty of water and place on the stove. As soon as the liquid boils, reduce the heat and continue to cook root crops 40-50 minutes depending on their size. The larger the beets, the longer it needs to be cooked. And readiness can be checked by piercing the vegetable with a fork or knife, if the device easily enters and leaves the pulp, then everything is ready.
Put the boiled beets out of the pan and cool under a stream of cold water. Once the root crops have cooled, you can easily peel them off just by prying it with a knife. Do not forget to also cut off the top and thin root.
After cooking and cleaning, the beets will only have what to grate on a medium grater.

Step 2: prepare the carrots.

Rinse the carrots thoroughly with warm water, cut off the ends on both sides, and then peel off the peel. Rinse and chop the vegetables again using a medium grater.

Step 3: prepare the onion.

Peel the onion from the husk, then cut it into halves and moisten the knife with cool water and chop the vegetable with very small cubes.

Step 4: prepare the garlic.

Peel the garlic cloves and grind them using a press, grater, or simply chop it with a knife.

Step 5: stew the vegetables.

Heat a little vegetable oil in a large frying pan, and then pour onions and carrots into it. Stir occasionally, simmer vegetables over medium heat for 10-15 minutes.
Add the beets to the fried carrots with onions, pour over lemon juice and mix. Then fold in the pan to the vegetables 2-3 teaspoons tomato paste and chopped garlic, sprinkle with ground paprika, salt and black pepper. Mix vegetables with spices and stew them still 10-12 minuteswithout adding fire.

Step 6: prepare caviar from beets and carrots.

After heat treatment, pour the vegetables into a blender and chop. You will get a heterogeneous dense mass of bright beet color, this is vegetable caviar. Feel free to serve it to the table.

Step 7: serve beetroot and carrot caviar.

Caviar from beets and carrots turns out to be very tasty, you need to spread it on a piece of bread or on fried toast. You can also make wonderful snacks from it, filling with caviar tartlets or profiteroles.
If you want to save caviar from beets and carrots for the winter, then immediately after cooking, still hot, you need to arrange the vegetable mass in clean, sterilized jars and roll up. Store prepared caviar from beets and carrots in a cool place, best in the refrigerator. Just imagine, guests suddenly came to you, and you have already prepared a treat for them, you just need to open a jar and cut the bread.
Enjoy your meal!

Recipe Tips:

- Once I saw a recipe where onions and carrots are stewed in soy sauce. But in this case, it should be borne in mind that salt should be added less than usual.

- Instead of a blender, you can use a conventional meat grinder.

- Adjust the ratio of beets and carrots to your taste and discretion.

- Instead of tomato paste, you can add peeled and chopped tomatoes to vegetables.