Russian Beetroot Pâté

Russian Beetroot Pâté

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Beetroot is a good source of vitamins C, A, potassium, magnesium and iron. They are also high in fibre. The Russian Beetroot Pâté is easy to make and can be kept in the fridge for up to 5 days.
Servings: 2
Calories: 786


  • 1 1/4 lb raw beetroot
  • 2 oz butter softened
  • 1 lemon
  • 2 tbsp caster sugar
  • 2 small cloves garlic peeled and finely grated
  • 2 tbsp finely chopped parsley
  • salt and black pepper

serve with:

  • triangles of buttered toast
  • Russian Carrot and Green Apple Salad


  • 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
Calories: 786 kcal
Carbohydrates: 91 g
Protein: 11 g
Fat: 47g
Saturated Fat: 29 g
Trans Fat: 2 g
Cholesterol: 122 mg
Sodium: 855 mg
Potassium: 2074 mg
Fiber: 19 g
Sugar: 65 g
Vitamin A: 2302 IU
Vitamin C: 98 mg
Calcium: 155 mg
Iron: 6 mg
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