Russian Beet Pate
|Raw beets||1 1⁄4 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Garlic cloves||2 Small, minced|
|Parsley||3 Tablespoon, finely chopped|
|Black pepper||To Taste|
|Buttered toasted bread||8 (For Serving)|
|Russian carrots||4 (For Serving)|
|Green apple salad||1⁄2 Cup (8 tbs) (For Serving)|
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.
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.
13 Serve chilled.