Beetroot caviar

First, clean, wash and cut the medium onion into cubes. Pour a little oil into a deep frying pan. Choose the type of oil as you wish. I had unrefined sunflower oil. Heat the oil and put the prepared onion in it. Fry the onion until golden.

While the onions are frying, peel the beets. Let's wash And chop it with a straw. I recommend either cutting with a knife or using a Korean carrot grater.

Add the chopped beets to the onion in the pan. We mix. Reduce the heat and let it simmer in its own juice, stirring occasionally. When the beets are half ready, add salt, sugar, ground black pepper, raisins, walnuts, lemon juice and vinegar. You can add something: lemon juice or vinegar. Simmer until ready. A couple of minutes before turning off, add finely chopped garlic. Mix everything well. Turn off the stove and let it infuse.

Beetroot caviar can be eaten both warm and cold. Beetroot caviar decorated with fresh greens will be a great decoration for your festive table. And the unusual taste will pleasantly surprise your guests. Bon appetit!