Beet caviar with walnuts and prunes (Svyokla s orekhami i chernoslivom) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • deboChicago on April 16, 2019

    I have made this recipe frequently for company. It always impresses. I find that three beets is really too much--one really large or two smaller beets would do, but then you might want to reduce the number of prunes a bit (from 7 to 5, perhaps?) to limit sweetness. Otherwise, I make it as written, the day before serving. It lasts over a week in the refrigerator.

  • MelMM on March 03, 2016

    I made a few adaptations in the interest of time. I steamed the beets in a pressure cooker for 15 minutes instead of cooking in the oven. I chopped the prunes before adding to the brandy to speed absorption, and brought both ingredient to a boil together before removing from the heat. I sped up the cooling of the beets by giving them a quick shower under cold water, then slipped the skins off. I added the prunes to the food processor with the beets, instead of at the end. I toasted the walnuts lightly in a skillet. This is supposed to sit in the fridge for 6 hours or overnight, and I have to say I skipped this step. It sat in the fridge for maybe 20 minutes. It was great right away, and also the next day. As you can imagine, what with beets and prunes involved, this caviar was on the sweet side, but the sweetness was nicely balanced by the lemon and mayo, plus the slight bitterness of walnuts. This just might be my favorite beet dish ever.

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