Scrub the beetroot under running cold water with a soft brush to remove all traces of soil; place them in a pressure cooker with a little water and cook for 20 minutes, or boil for about 2 hours, until tender, in a large pan of lightly salted water. Leave to cool before peeling. Chop very finely.

Mix the beetroot in a bowl with the butter, softened at room temperature, the juice and finely grated rind of the lemon, a generous pinch of salt and the sugar.

Transfer this mixture to a non-stick saucepan and cook over a moderate heat for about 7 minutes, stirring continuously, when it should have become thick. Set aside.

When cold, stir in the garlic and parsley, adding freshly ground pepper and more salt if needed.

Press down firmly into 4 small terrines or ramekin dishes and chill in the refrigerator for a few hours or overnight.

Serve as an appetizer with toast and Russian Carrot and Green Apple Salad