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Greek · Starter
Beet Taramosalata with Lime and Mint
A bread-based carp roe dip turned magenta with beet and sharpened with lime rather than lemon, finished with crisp radish, mint and a few salmon pearls. Smooth, salty and startlingly bright.
- YieldMakes about 480 ml (2 cups); serves 6 as a meze
- Hands-on30 min
- Total1 h
- Difficulty
Ingredients
- 280 gcountry-style sourdough bread, crusts removed (10 oz)
- 140 gtarama (salted carp roe), 5 oz
- 1small cooked beet, chopped; vacuum-packed, or cooked as in the first cook step
- 1small red onion, chopped
- 240 mlextra-virgin Greek olive oil, 1 cup
- 75 mlfresh lime juice, strained; start with 5 tbsp and add up to 8 tbsp (120 ml) to taste
- 1 tspbalsamic vinegar
To finish
- 2radishes, 1 or 2, sliced paper-thin and crisped in ice water
- 5 leavessmall fresh mint leaves, 4 or 5
- 1 tspsalmon roe
If cooking the beet
- 1 tbspred wine vinegar, keeps the beet's colour vividoptional
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