Originally posted June 3, 2009 as “Caviar you can’t beet“
I used to called this delicious recipe “beet caviar”; a friend who tried it gave it that name. This was also called Beeta Ganoosh by Aaron Dinwoody of (back then) Farm Fresh Solutions who shared this recipe with me. I first had it when we visited Tunitas Creek Ranch, near San Gregorio, and have had it since on a few occasions.
One day, while at the farmer’s market, I saw some beets and got inspired. I thought, I love that dish and I think I could make it. My email inbox is humungous and one reason is that I save things I might need one day. I remembered this recipe was there. So, I bought my organic beets, went home, and found the recipe. It called for almonds so I thought, well almond meal should work, so that’s what I used.
All I know is that 45 minutes after I cut the beet, my “caviar” was done and I was in heaven. Served on a brown rice crackers, it was the perfect appetizer. And it made so much I was able to serve it the next day, too.
Later, after talking to Aaron, I learned that what I created was fairly close to his recipe. I’ve included his variations below. And even if you don’t make the caviar, use the process to cook fresh beets, any night of the week. Another way to serve the cooked beets would be to slice them and add some olive oil, balsamic, salt, pepper and maybe some goat cheese…yum.
As far as the rest of the family, my kids still have not developed a taste for beets. I know I didn’t until recently. That’s ok; more for us.
Let me know what you think and share it with your friends if you like it. Enjoy!
Beet Almond Dip, aka Beet “Caviar“
- 1 lb organic fresh beets, scrubbed clean, top and bottom cut off
- 1 cup almond flour (or blanched, slivered almonds)
- 1-2 tablespoons balsamic vinegar
- 2-4 tablespoons extra virgin olive oil
- 1/2 – 1 teaspoons salt
- Optional: 1 – 2 garlic cloves, lemon juice
- Cook the beets. This method could be used to make fresh cooked beets for any recipe. Place the beets in a pot, fill with water so that about half of the beet is covered in water.
- Bring to a boil and then lower to a simmer. Cook, covered, for 20-30 minutes or until the largest beet is fork tender.
- Remove beets from pot and allow to cool for at least 10 minutes (otherwise they are too hot to peel).
- Remove peel from beets using your fingers. Warning: your fingers will be tinted pink! Use gloves if necessary. The pink will subside probably by the next day. And don’t do this with a white shirt on.
- Cut beets into fourths or eighths. Place beets and remaining ingredients in a large food processor. Start with the lower amount of the ingredient, for example half a teaspoon of salt. If desired, add garlic and lemon juice. Blend together and taste. Adjust for taste and texture. It should have a smooth consistency.
- Serve with crackers or bread. Will keep in the fridge for about 7 days.
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