Beet Caviar Hors d'oeuvres

Beets? Apples? Together?!  This sounds odd, but in fact, the flavors are terrific. Beets and apples were grown to be together.   Much like my super hot new neighbor, PaleoChick. We are so very similar that it seems like we were made for each other. We've been spending a lot of time together: it's not unusual for our houses to combine for an evening of food, games, and sci-fi.

This delightful little snack is a product of one of those nights. The food was delicious, the game sucked, the people were great, the wine was spot on, and I fell asleep during the movie (as per usual). 

I had some leftover grits so I added a teaspoon of grits to the hors d'oeuvre, and it was the bomb dot com but isn't necessary. I also served this with cashew cream sauce and some pesto.

1 lb beets, roasted
10-15 basil leaves
3 garlic cloves, minced
olive oil
1 lb mushrooms, quartered
1 tbsp Montreal steak seasoning
2 Granny Smith apples, cored
  1. In a food processor, roughly chop the beets, basil, and garlic.
  2. Heat up some oil and toss in the mushrooms. Coat them in the steak seasoning. Cook on med-high heat until they are to your liking.
  3. Using a mandolin, slice up the granny smith apples pretty thin. 
  4. Top each apple with a teaspoon of the beet caviar and 2 pieces of the mushrooms.


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