Beet Caviar

1. 1

   Place the beets, oil, and lemon juice in a food processor.

2. 2

   Pulse until the mixture is finely minced.

3. 3

   Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day.

4. 4

   Garnish with parsley if you like before serving.

5. 5

   Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder).

6. 6

   Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant.

7. 7

   Stir them into the beets just before serving.

8. 8

   Add to the mix 1 shallot, roughly chopped (do not process); 1/4 teaspoon cayenne or Tabasco sauce, or to taste; and 1/4 cup minced capers.

No additional tips available.