Beet Caviar

Directions

1. 1
   Place the beets, oil, and lemon juice in a food processor.
2. 2
   Pulse until the mixture is finely minced.
3. 3
   Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day.
4. 4
   Garnish with parsley if you like before serving.
5. 5
   Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder).
6. 6
   Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant.
7. 7
   Stir them into the beets just before serving.
8. 8
   Add to the mix 1 shallot, roughly chopped (do not process); 1/4 teaspoon cayenne or Tabasco sauce, or to taste; and 1/4 cup minced capers.