Beetroot Pate

I have been following your activity on my blog and I noticed that the recipe for cauliflower pate has been really popular with you (you can find it HERE). It inspired me to develop one more recipe for vegetable pate, this time made from beetroot. I recommend keeping it not only for the holiday season, but for the whole winter, when access to beets is almost unlimited. After all, we should eat seasonally all year round, not only in spring and summer.

Preparation:

I rinsed the groats once or twice in cold running water. Then I cooked it following the recipe on the packaging. I baked the beets at 180°C for about 45 minutes. Then I peeled and grated them. I chopped the onions finely. I stewed the onions on clarified butter with laurel leaf. Then I added cut apple and stewed for a while with the lid on. I blended all the ingredients and seasoned them with all the spices. Next I lined the tin with baking paper and poured in the mixture. I baked the pate at 180°C for about 45 minutes.