Russian Beet Pate Recipe
Here's a recipe for Russian Beet Pate which is yummy. It can be very easily prepared at home. I prepared this Russian Beet Pate for a party and i still get calls from the guests to take the recipe. Try it out and share the feedback
Summary
Preparation Time35 MinCooking Time30 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientBeet
Ingredients
Raw beets - 1 1/4 lb
Butter - 1/4 cup
Lemon - 1
Sugar - 3 tbsp
Garlic - 2 small cloves, minced
Parsley - 3 tbsp, finely chopped
Salt
Black pepper
Serve with:
Triangles of buttered toasted bread Russian Carrot and Green Apple Salad
Directions
GETTING READY
1 Scrub the beets under running cold water with a soft brush to remove all traces of dirt.
2 In a pressure cooker, place the beets with a little water and cook for 20 minutes.
3 Or boil in a large pot of lightly salted water for about 2 hours, until tender.
4 Let cool before peeling.
5 Chop finely.
MAKING
6 In a bowl, mix the beets with the butter, softened at room temperature, juice and finely grated rind of the lemon, a generous pinch of salt, and the sugar.
7 Transfer this mixture to a nonstick saucepan.
8 Cook over moderate heat for about 7 minutes, stirring continuously; it should become thick and homogenous.
9 Set aside.
10 When cold, stir in the garlic and parsley, adding freshly ground pepper and more salt if needed.
11 Press down firmly into 4 small terrines or ramekin dishes.
12 Chill in the refrigerator for a few hours or overnight.
SERVING
13 Serve chilled.
1 Scrub the beets under running cold water with a soft brush to remove all traces of dirt.
2 In a pressure cooker, place the beets with a little water and cook for 20 minutes.
3 Or boil in a large pot of lightly salted water for about 2 hours, until tender.
4 Let cool before peeling.
5 Chop finely.
MAKING
6 In a bowl, mix the beets with the butter, softened at room temperature, juice and finely grated rind of the lemon, a generous pinch of salt, and the sugar.
7 Transfer this mixture to a nonstick saucepan.
8 Cook over moderate heat for about 7 minutes, stirring continuously; it should become thick and homogenous.
9 Set aside.
10 When cold, stir in the garlic and parsley, adding freshly ground pepper and more salt if needed.
11 Press down firmly into 4 small terrines or ramekin dishes.
12 Chill in the refrigerator for a few hours or overnight.
SERVING
13 Serve chilled.
