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
Ingredients
| Raw beets - 1 1/4 lb | ||
| Butter | 1/4 Cup (16 tbs) | |
| Lemon | 1 | |
| Sugar | 3 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Parsley | 3 Tablespoon, finely chopped | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| 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.
Chef
