Beet Pate Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 # unpeeled beets
1 clove garlic, coarsely chopped
1/2 cup walnuts, toasted
1 1/2 Tbsp olive oil
1 Tbsp plum or red vinegar
Cracked black pepper
Minced parsley
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Directions: |
Directions:Heat oven to 400º. Wrap beets in aluminum foil; roast until easily pierced with sharp tip of a knife, 45-90 minutes, depending on the size of the beets.
Unwrap the beets; let sit until cool enough to handle. Peel; allow to cool completely.
Meanwhile, mash the garlic to a paste with a pinch of salt in food processor. Add walnuts to the paste and a pinch of salt.
Coarsely chop the cooled beets; transfer to the food processor.
Add oil and vinegar. Process until smooth. Season with salt and pepper to taste. Mound into a serving bowl; garnish with the parsley or cover and refrigerate up to 3 days. |
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Number Of
Servings: |
Number Of
Servings:1 1/2 cups - 6 servings |
Preparation
Time: |
Preparation
Time:40 minutes plus 55 minutes cook time |
Personal
Notes: |
Personal
Notes: Bob had made this for us at his home. Dad has had a nice crop of beets in the garden so this along with pickled beets, is a great way to use this vegetable and it's easy.
It is one of Scott's favorites and is very good served on seed crackers.
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