How to make beet pate: a recipe for a light and spicy appetizer

In addition to salads, soups and baked goods, beets can also be used to make pate. The product goes well with other savory vegetables and has a very interesting appearance. Such a pate will be a great option both for a light snack for every day and for the festive table.

The idea of cooking flavorful beetroot pate was published on the Instagram page of food blogger Daria with the nickname treskablog.

Ingredients:

• 300 g of beetroot
• 400 g of bell pepper
• 4 cloves of garlic
• 2 tbsp of olive oil
• 100 g of walnuts
• salt
• black pepper
• bread
• mozzarella
• balsamic vinegar
• microgreens for garnishing

Method of preparation:

1. Cover the mold with parchment.

2. Put peppers, chopped beets and peeled garlic.

3. Drizzle with oil.

4. Sprinkle with spices.

5. Put in the oven for 1 hour at 180 degrees.

6. Peel the baked vegetables.

7. Put them in the blender bowl.

8. Add chopped nuts and more spices.

9. Grind everything.

10. Serve on bread with mozzarella, balsamic vinegar and microgreens.

A few secrets of cooking the dish:

1. Bake in the oven at 180-185 degrees for an hour. Check the readiness of the beets. You may need to bake a little longer (depending on the beets).

2. Be sure to peel and remove the seeds of the baked peppers, as well as peel the beets.

3. Grind in a blender to a paste, but with small pieces of vegetables/nuts.

4. Balsamic vinegar will make the taste of the dish unsurpassed, so you should definitely add it.