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Beetroot and Butterbean Pâté

Prep Time:

10 Minutes

Cook Time:

0 Minutes

Serves:

Serves 6

Level:

Beginner

About the Recipe

Serve this as a dip with crackers or crudités or as part of a meal with salad. It tastes fabulous sprinkled with some feta cheese.

Ingredients

  • 250g cooked beetroot dipped in vinegar (not pickled)

  • 400g tin of butterbeans, drained and rinsed

  • 3 tbsp extra virgin olive oil, plus extra for drizzling

  • Freshly ground black pepper

  • Herbamare

  • Ground cumin

  • A few sprigs of parsley, to garnish

Preparation

Step 1


Chop the beetroot into small pieces and set aside in a medium bowl.


Step 2


In a food processor, blitz the butterbeans, olive oil and seasoning.


Step 3


Transfer into the bowl with the beetroot and gently fold through to mix. Season to taste with pepper, Herbamare and cumin.


Step 4


Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with parsley.


The betacyanin that gives beetroot its rich purple colour is a powerful antioxidant. Beetroot is also high in nitrates which support healthy blood pressure and circulation. Butterbeans provide plant protein and fibre.

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