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Beet Caviar

makes about 2 cups, 4–6 servings

Ingredients
  • 3 red beets
  • 1 shallot, minced
  • 1 tablespoon capers in brine, drained Jeff's Garden or Napoleon
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons sherry vinegar
  • 1½ teaspoons prepared horseradish Bubbies
  • ⅛ teaspoon Worcestershire sauce
  • Kosher salt or sea salt and freshly ground black pepper
Instructions

In Advance: Cook the beets by roasting in the oven or sous vide

  1. For oven roast: Preheat oven to 375°F. Cut off beet greens, leaving 1-inch stems; leave root intact. Scrub clean with water and place in a glass baking dish. Add water to about ¼ inch, cover tightly with foil, and bake for 45–60 minutes, until beets are fork-tender. When cool enough to handle, peel skin, and cut off roots and tops. Cut into very small dice (see note) and transfer to jar or small bowl.

Dressing

  1. In a small jar or glass measuring cup, combine the shallots, capers, vinegars, horseradish, Worcestershire, a couple pinches of salt, and a few grinds of fresh black pepper. Drizzle over tiny-diced beets and refrigerate for up to a week.

Serve over avocado toast or on a bed of greens or radicchio + endive topped with a dollop of crème fraîche or sour cream
Recipe Notes / Tips
  • Roast the beets up to 3 days in advance, perhaps when you have something else already cooking in the oven—saves energy and then the beets are ready to go for whatever purpose.
  • How to dice a beet: Cut the roly poly beet in half so you have something stable to work with, instead of a ball. Make horizontal slab slices through each half, stack back up then cut lengthwise (trying your best to keep the stack together), then cut across into dice. 
  • The sharp flavor of shallots mellows when they are diced and rest with vinegar for 10 minutes or so. Always allow this minimum time before dressing beets, or any salad.