RAW BEET PATÈ
A fresh tasting appetizer. I was at The Coup on 17th Avenue for dinner with a friend a few weeks ago, and we shared this appetizer. Here my take on their recipe. It’s very different - sweet, nutty, earthy, with some zing from lemon, and a kick from garlic. Try it!
RAW BEET PATÈ
Keywords: raw appetizer gluten-free paleo vegetarian
Ingredients (Serves 4, yields approximately)
- 1 large beet, peeled & chopped
- 1/3 cup mixed walnuts, chopped almonds & sunflower seeds (any nut/seed mix should work, except peanuts. Pine nuts and cashews would be good alternatives. Or just use one type of nut or seed) Note: 1/3 cup total, not 1/3 cup of each
- juice of half a lemon
- 1 tbsp extra virgin olive oil
- 1/2 garlic clove, minced
- 1/2 tsp dried dill
- salt & pepper, to taste
- Goat or feta cheese
Instructions
Process until mostly smooth, but still slightly chunky. You should be able to form it into a ball and it’ll hold.
Line a small bowl with saran wrap. Fill the bowl with the pate. Place a layer of goat cheese (this will be the base) on top.
Chill for about an hour or two.
Invert onto your serving plate. Remove the saran wrap.
Serve with cucumber slices, bread, crackers.
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