A Vibrant Beet Caviar
Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) – a beet caviar.
Ingredients
- 2 large beets, peeled and grated
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill or parsley
- 1 tablespoon capers, drained and rinsed
- 2 tablespoons minced red onion
- 2 tablespoons crème fraîche or sour cream
Directions
Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.