Beetroot Pate with Canned Beans
by Editorial Staff
This unusual vegetable pate is made with baked beets, boiled red beans and a little fried onions! Plus an interesting dressing made from soy sauce, lemon juice and spices. The result is a bright and healthy dish with an interesting texture!
Cook: 13 hours 20 mins
Servings: 4
Ingredients
- Beets – 350 g (2 pcs.)
- Red beans (dry) – 90 g
- Onions – 80 g (1 pc.)
- Vegetable oil – 2 tbsp
For refueling:
- Soy sauce – 2 tbsp
- Lemon juice – 1 teaspoon
- Ground black pepper – 1/4 teaspoon
- Dried garlic – 1/4 teaspoon
Directions
- Prepare foods from the list.
- Soak the beans in clean water for 8-12 hours. Then rinse the beans, pour clean water in a saucepan, cover with a lid, put on fire and after boiling, cook over low heat for about 30-40 minutes, until fully cooked. The beans should be soft. Turn on the oven to heat up to 180-190 degrees.
- Wash the beets, wrap each root vegetable in foil and place in the oven. Bake the beets until cooked through, about 1 hour. The smaller the beets, the less you need to bake them. Remove the cooked beets from the oven and cool.
- Peel the onion and cut into small cubes. Heat vegetable oil in a skillet and add chopped onion. While stirring, fry over medium heat for 2-3 minutes, until the onion is translucent.
- Peel the cooled beets and cut into small pieces. Place the beets in a blender bowl.
- Drain the broth from the boiled beans. I got 240 grams of boiled beans.
- Add the boiled beans and sautéed onions to the beetroot blender.
- Combine soy sauce, lemon juice, dried garlic and black pepper in a bowl. Stir.
- Add the prepared dressing to the rest of the ingredients in a blender bowl and now whisk everything together until smooth. Taste the dish. Soy sauce provides the necessary salinity, but you may want to tweak the flavor of the pate.
- Beetroot pate with canned beans is ready! Serve the pate immediately after cooking.
Bon Appetit!
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