Beetroot and Date Caviar

Directions

1. 1
   Preheat oven to 200c/400f.
2. 2
   wrap beetroots in foil and bake for 1 hour.
3. 3
   put dates in a heat proof bowl, in a small saucepan heat the cognac, pour over the dates and leave to soak for 30 minutes.
4. 4
   when the beets are cooked and cooled, peel and chop coarsely.
5. 5
   place in a food processor with the dates, cognac and garlic.
6. 6
   process until coarsely pureed.
7. 7
   transfer to a mixing bowl and add lemon juice, walnuts and sour cream.
8. 8
   Mix well.
9. 9
   season with salt and pepper and sprinkle chopped chives on top.