Beet and Lentil Pâté

Directions

1. 1

   Step 1

   

   Wash and peel the beets. Rinse the lentils thoroughly in cold water. Peel the garlic. Prepare a pot and a powerful blender.

2. 2

   Step 2

   

   Dice the beets into small cubes and place in the pot, add the rinsed lentils. Cover with water so the liquid level is 1–1.5 cm above the ingredients. Bring to a boil over high heat, then reduce to minimum.

3. 3

   Step 3

   

   Cook everything covered for 20–25 minutes, until the lentils are soft and have absorbed almost all the liquid, and the beets can be easily pierced with a knife. Make sure the mixture doesn't burn. If the water evaporates earlier, add a little boiling water. Let the finished mixture cool slightly.

4. 4

   Step 4

   

   Add tahini, peeled garlic, lemon juice, corn oil, salt, and pepper to taste to the beets and lentils.

5. 5

   Step 5

   

   Blend until smooth. Taste and adjust the flavor by adding salt, pepper, or lemon juice.

6. 6

   Step 6

   

   Transfer the finished pâté to a deep bowl or container. Cover with a lid or plastic wrap and refrigerate for 30 minutes to chill.

7. 7

   Step 7

   

   Garnish the finished pâté with black salt and microgreens. Serve with slices of toasted whole-grain bread.