Beetroot Pâté
Punajuuripatee
565g (1lb 4oz) Beetroot
140g (5oz) Blue Cheese
100ml (3˝floz) Cream
4 eggs
3 Onions
2-3 Garlic Cloves
1-2 tbsp Oil
1-2 tsp Tarragon
Salt and Black Pepper
Wash but do not peel the beetroot.
Place in t sauce with lightly salted water and boil until tender.
Remove, allow to cool, then peel and roughly chop.
Peel and finely chop the onions and garlic.
Heat the oil in a frying pan and saute the onions until transparent, add the garlic for a few minutes, ensuring it does not burn.
Pre-heat the oven to 160°C: 300°F: Gas 2.
Place the beetroot and onion mixture into a food processor and blend until smooth.
Beat the eggs and cream together and season well.
Stir into the beetroot mixture.
Crumble the cheese and gently stir into the mixture.
Transfer the mixture into a lightly oiled tureen or loaf tin.
Place the tureen or loaf tin into a larger roasting tin and add water (to reach about half way).
Bake for 75-90 minutes or until the paté is firm and cooked.
Allow to cool, turn out on to a serving plate and garnish with herbs.
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