I had this delicious beetroot dip in the restaurant Le Pain Quotidien in Marylebone with warm sourdough bread an avocado dip and humus. It was so delicious I had to put it on the blog. Its called caviar because the beetroot looks a bit like caviar when you blitz it in the food processor. It’s super easy and can be serve on roasted rye bread or sourdough with chopped eggs, slices of avocado, swirls of sour cream, capers, chives or whatever you fancy. It’s brilliant for canapés and in sandwiches or as a dip for crudité.
400g cooked beetroot in natural juices, I get mine from the supermarket in a vacuum pack
1 tablespoon of olive oil (I use Verdemanda from Belazu)
1 red onion finely chopped
100g of sweet pickled cucumber chopped
2 cloves of minced garlic
1 tablespoon of balsamic vinegar (optional)
salt and pepper to taste
Heat a small pan on a medium heat and fry the onions. Put all the ingredients in a food processor with the fried onions, except the salt and pepper.
Blitz till you have a ruby red humus like consistency. Season with salt and pepper to taste and serve.