Golden Beet Caviar

Time 35 minutes
Yields Makes 1 1/2 cups.
Golden Beet Caviar

Leaving 1 inch of stem and all of the roots, steam beets until they’re tender-firm when pierced with a knife, 20 to 25 minutes. Let cool, then slip off skins. Cut into chunks, then pulse 6 to 8 times in food processor until finely chopped, taking care not to turn beets into mush.


While beets are cooking, steep shallot in rice vinegar and Sherry with 1/4 teaspoon salt and sugar 10 minutes. Add some freshly ground pepper, whisk together and pour over beets. Toss and taste for salt. Toss again with parsley and chill before serving.

During the summer when they’re available, golden beets make a jewel-like “caviar,” but when they’re not to be had, I use red ones and switch from rice wine to balsamic vinegar. Best of all is when there’s the opportunity to make three individual caviars using golden beets in one, red in another and Chioggia in the third for a stunning rainbow of color. I like to keep a supply in the refrigerator at all times. It’s extremely refreshing and can be called into service as appetizer, relish or salad at a moment’s notice.

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