Christmas is coming and you want to impress your guests… a good wine and a cheese board served with fruit and crackers is always a good starter… but, have you thought of everything? Don´t forget a vegan option, just in case! This beetroot pâté is a great choice, super easy to make! You just need to think it in advance and soak the almonds the night before your dinner. Add some color to your table with this recipe, vegan or not, your guests will love it!
Roasted Beetroot Almond Pâté
The night/morning before: Put raw almonds into bowl or jar with 1 ½ cups of filtered water and a pinch of salt. Cover with a clean cloth and leave for 8-12 hours. Next day, rinse and drain the kernels to prepare your pâté.
Preheat the oven to 180C.
Peel the beetroot and cut in fours (or bigger, depend the size of the beets), place in a tray with baking paper and roast for 20-40 min (depending the size of the pieces). Remove from the oven and let it cool.
Place the beetroot, almonds, and the rest of the ingredients in a food processor.
Triturate for 1-2 minutes, mix with a rubber spatula until get a uniform mixture.
Toast in a pan some cumin seeds and flaked almonds and sprinkle on top before serving.
Serve with crudités or crackers.
- Keep in the fridge up to 6 days in a glass jar or airtight container.
- Perfect also as a dip for falafels and croquettes!
- Try this recipe without maple syrup: I tried both an I do also like it, as beetroot is already sweet and it is still tasty with less sugar content.