Vegan Pink Pate

With more and more people becoming health conscious and changing dietary habits, it can be difficult to know exactly what to serve at festive get-togethers or group dinners. Are people still following low-fat diets? Have they gone paleo? Is everyone still gluten B1free or are they having a cheat day?
Whatever situation your guests present you with, this dip suits most people, is incredibly ‘clean’, vegan, full of plant-based protein and potassium, and made with all-natural high-nutrient ingredients. As a bonus; beetroot is one of the foods most beneficial to an over-alcohol-ed liver, so perhaps whip this up for Christmas, Boxing Day and New Years Eve! (Obviously, it’s perfect for those long awaited Spring and Summer BBQs too!)
INGREDIENTS
  • Two medium cooked beetroot (not in vinegar)
  • One tin of butter beans or cannellini beans (drained)
  • 1tsp sea salt or pink Himalayan salt
  • 2 1/2 – 3 tbsp olive oil (a fruity one works well)
  • 1tbsp lemon juice
  • Small clove of garlic
  • Fresh rosemary – just the leaves not the woody stem (about 2tbsp)
METHOD
Grind the rosemary, lemon juice, garlic, salt and olive oil in a pestle and mortar until the pieces are softened. Strain through a small sieve or piece of muslin.
Put the drained beans in a food processor with the beetroot and pulse in short bursts adding the strained oil bit by bit. Add extra salt and freshly ground pepper to taste.
Nice served on crackers or toast with slices of cucumber/avocado and fresh fronds of dill.
Enjoy!
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