Caviar of beetroot with plums and walnuts

Name: caviar of beetroot with plums and walnuts
Cook time: 15 min
Total time: 105 min
Yield: 4
Ingredients: 6 prunes without pit, vomited; 35 ml vodka liquor; 400 g boiled beets grated; 1 toe garlic; 1 el extra virgin olive oil; 50 g walnuts peeled and finely chopped; 2 el lemon juice; dried chili pepper from mill; 15 rods fresh chives; 125 ml sour cream

A tasty recipe. The vegetarian appetizer contains the following ingredients: prunes (without seeds, vomited), vodka (liquorice), boiled beets (grated), garlic, extra virgin olive oil, walnuts (peeled and finely chopped), lemon juice, dried chilli peppers, fresh chives and sour cream.

Ingredients

Kitchen Stuff

food processor

Directions

Halve the plums, put them in a container and pour the vodka over it. Marinate the prunes for 30 minutes. Let the beetroot drain in a sieve.
Puree the beetroot with the plums and vodka in the food processor for a short time. The mixture must not be too fine. Spoon the beetroot into a bowl. Squeeze out the garlic. Stir in the oil, walnuts and lemon juice, salt and crushed chilli pepper to taste through the beetroot. Cover the bowl with cling film and allow the flavors to withdraw in about 1 hour.
Spoon the caviar into a nice bowl and cut the chives coarsely above the beetroot. Stir in the bowl the sour cream. Serve the sour cream with the beet caviar. Serve with blinis or roast the boulogne.