Beet Caviar

• 4 fresh beets, about 1 1/2 pounds, washed, roasted, and peeled (page 442)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• Tabasco sauce to taste
• Salt and black pepper to taste
• Chopped fresh parsley leaves for garnish, optional

1. Place the beets, oil, and lemon juice in a food processor.
2. Pulse until the mixture is finely minced.
3. Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day.
4. Garnish with parsley if you like before serving.
5. Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder).
6. Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant.
7. Stir them into the beets just before serving.
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.

fresh beets, extra virgin olive oil, lemon juice, tabasco sauce, salt, parsley

Taken from www.epicurious.com/recipes/food/views/beet-caviar-385588 (may not work)