Walnut Beet Caviar Spread

Walnut Beet Caviar Spread

Inspired by Messa Restaurant, Tel Aviv, Israel
Adapted from 101 Cookbooks

Walnut Beet Caviar Spread | http://saltandwind.com When I told my Tel Aviv friends I was going to dinner at Messa Restaurant they were jealous to say the least. And, as soon I walked in, I could see...
Skill
Course
Ingredients
7
Hands-On Time
10 minutes
Total Time
1 hour
Yield
-
Servings
6
Walnut Beet Caviar Spread | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Snack
Cuisine
American, Israeli, Middle Eastern
Ingredients
7
Hands-On Time
10 minutes
Total Time
1 hour
Yield
-
Servings
6
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Walnut Beet Caviar Spread | http://saltandwind.com

When I told my Tel Aviv friends I was going to dinner at Messa Restaurant they were jealous to say the least. And, as soon I walked in, I could see why. The stark white design was the most modern, upscale feeeling of any place I visited and the food was thoughtful and creative.

One of the things I could not get enough of was the beet spread they served with bread when we first sat down. It was super smooth and airy, sweet and earthy. I found this version of this recipe and made it when I returned home and one taste made me feel like I was back in Tel Aviv again. 

Ingredients

  • 4 medium beets

    cleaned and ends trimmed

  • kosher salt and Freshly ground black pepper
  • 2 medium Medjool dates

    pitted and roughly chopped

  • 4 medium garlic cloves

    roughly chopped

  • 2 tablespoons freshly squeezed lemon juice

    plus more as needed

  • 2/3 cup roughly chopped toasted walnuts

    plus more for garnish

  • fresh thyme leaves

    garnish

Instructions

Heat the oven to 400°F 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.

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, garlic, and walnuts. Puree until the texture is really smooth. Stir in the lemon juice and salt. Taste and adjust seasoning as desired. Serve garnished with thyme and walnuts.

Footnotes

Food styling and photography by Aida Mollenkamp 

My trip to Israel was sponsored by Vibe Israel but all content, ideas, and words are my own. Thanks for supporting these posts, which allow us to keep Salt & Wind up and running.

http://saltandwind.com/recipes/440-beet-caviar-spread-recipe

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