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Pasztet_z_buraka
Anna Lewandowska

Beetroot pate

A baked vegetable pate of roasted beetroot, cooked millet, stewed onion and apple, bound with corn flour and flaxseed instead of eggs.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Appetizer
Cuisine: Polish
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 200 g millet groats
  • 500 g beets
  • 2 white onions
  • 1 tablespoon clarified butter
  • 3 bay leaves
  • 1 big apple
  • 3 tablespoons corn flour
  • a pinch of marjoram
  • a pinch of thyme
  • a pinch of oregano
  • 2 tablespoons flaxseed
  • 1 tablespoon honey optional

Method
 

  1. Rinse the millet groats in cold running water and cook them following the packet.
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  2. Bake the beets whole and unpeeled at 180 C (350 F) for about 45 minutes, then peel and grate them.
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  3. Chop the onions finely and stew them in clarified butter with the bay leaves.
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  4. Add the chopped apple and stew for a while with the lid on.
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  5. Blend all the ingredients together and season with the spices, adding honey to taste.
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  6. Line a tin with baking paper, pour in the mixture and bake at 180 C (350 F) for about 45 minutes.
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  7. Let the pate cool completely in the tin, then chill it for a few hours before slicing.
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Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.