This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.
Russian Beetroot Caviar
- Boil beetroots until soft. Cool, clean and chop.
- Chop the onion and fry in a oil until soft and golden, about 5 minutes.
- Finely chop cucumbers. Also finely chop or mush garlic.
- Blitz all ingredients in a food processor until desired consistency.
- Check the seasoning. Serve with rye bread or crackers.
This delicious warm salad is perfect for cold months. Yes, it is simple but bursting with flavour, and of course it contains the main autumn ingredient – beautiful winter squash! Slightly sweet roasted butternut squash together with salted feta and fresh spinach leaves create nice and tasty salad, perfect in its simplicity.
Warm butternut squash salad
Slightly adapted from here
- Arrange butternut squash and onion on a baking tray, drizzle everything with olive oil, plus squash with juice of 1/2 orange. Roast in preheated 180C oven for 25 minutes or until squash is soft.
- For the dressing, in a small jar combine all ingredients and shake well. *Adjust to your taste by adding more vinegar or oil.
- Arrange spinach on a serving plate, top with warm squash and onion. Sprinkle with feta and pumpkin seeds. Drizzle with dressing.
- Boil 2l water in a large pan. Add cubed vegetables and some salt. Bring to boil, reduce the heat, cover with a lid and simmer about 15 minutes.
- Wash millet throughly under running water. You may also cover millet with some warm water, it helps to cook it faster.
- Add millet to the pot along with bay leaf and simmer for 10-15 minutes more or until it’s cooked.
- Meanwhile, slice or chop onion, and cut pork belly into thin slices or chop it as you like. Heat the oil in a frying pan and saute onion until it’s soft. Add pork belly and fry for few minutes.
- Stir the onion-pork mixture into the soup. Adjust the seasoning.
- Pour the soup into serving bowl. Sprinkle with fresh herbs, if desired. Serve with bread.
Barley and Vegetables salad
- Arrange barley and all other ingredients on a large serving plate.
- In a small jar combine dressing ingredients, shake well and pour over salad.