Beetroot Caviar

Publiée le 05/10/2017




  • 1 large raw beetroot
  • 1 tablespoon of cashew nut purée
  • 1 garlic clove
  • 3 tablespoons of pumpkin seed oil Vigean
  • 1 lemon juice
  • 3 tablespoons pumpkin seeds
  • 1 tbsp panch phoran *
  • Unrefined gray salt

More info


* mix of spices containing yellow mustard, caraway, fenugreek, fennel and black mustard.
Preparation: 15 min / Cooking 15 min / Pour 1 small pot

According to a cook recipe from Anne Piovesan © photo Lionel Piovesan

  1. Roast the pumpkin seeds a few minutes in a dry skillet.
  2. Wash the beetroot, peel and dice.
  3. Place it in Vitalizer® basket or steamer for 10/15 minutes.
  4. Place the cooked beetroot in the mixing bowl and add the garlic clove, lemon juice, cashew nutmeg, pumpkin seeds, panch phoran, Vigean squash seed oil, and salt.
  5. Add salt. Mix and adjust the seasoning if necessary.
  6. Enjoy with small slices of toasted bread.

Good tasting!

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