A Vibrant Beet Caviar
Ingredients:
4 medium beets, washed and trimmed
5 plump dates, pitted and chopped
2 tablespoons cognac (bourbon, or vodka)
4 garlic cloves, peeled and smashed
2 tablespoons lemon juice, plus more to taste
1/2 cup chopped toasted walnuts
3/4 teaspoon fine grain sea salt
3 tablespoons creme fraiche, plain yogurt, or sour cream
lots of freshly chopped chives
Instructions:
1. Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.
2. In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.
3. When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking.
4. Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.