Black Garlic Kitchen

Black Garlic Festive Beetroot & Clementine Pâté

Add a bit of festive colour to your Christmas party table. Beetroot gives this delicious pâté its striking vibrant purple colour. Beetroot is naturally sweet with an earthy depth of flavour which mirrors the earthy flavour of Black Garlic. Black Garlic Kitchen’s crostini have a savoury, creamy, sweet Black Garlic beetroot topping, garnished with a dusting of feta cheese ‘snow’ and decorated with pumpkin seeds and dried cranberries.

Black Garlic Beetroot Pate

Prep: 20 mins | Cook: 1 hour approx. to cook the beetroot + 10 mins for the crostini | Makes: 16 – depending on the size of the baguette | V

Ingredients

For the Beetroot Pâté

  • 500g beetroot – peeled and cut into small 2 cm pieces
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp Black Garlic Sea Salt or salt
  • ¼ tsp freshly ground black pepper
  • Zest and juice of 1 large Clementine
  • 200g full fat soft cream cheese (at room temperature)
  • 1 ½ tbsp creamed horseradish sauce
  • 8 cloves Black Garlic
  • Salt and freshly ground black pepper
 

For the Crostini

  • 1 baguette – sliced into 2.5 cm rounds approx.
  • Olive oil
  • Black Garlic Sea Salt
 
Garnish

  • Feta cheese – finely grated
  • Pumpkin seeds
  • Dried cranberries

Method

  • Preheat the oven to 200C/180Cfan/Gas 4.
  • Start by cooking the beetroot – toss the beetroot, olive oil, ground cumin, ground coriander and salt and pepper together in a bowl. Mix well to coat the beetroot in the seasonings. Transfer the beetroot to a roasting tin.
  • Roast the beetroot, uncovered, in the oven for 30 minutes. After 30 minutes cover the roasting tin with foil and roast for a further 30 minutes or until the beetroot is tender. NB the roasting time of the beetroot can vary according to the size and maturity of the beetroots. Set aside to cool down.
  • Tip the cooked, cooled, beetroot into a food processor; add the zest and juice of a Clementine, blend until smooth. Add the cream cheese and horseradish sauce and the Black Garlic to the beetroot purée and blend again. Season to taste with salt and freshly ground black pepper. Chill in the refrigerator while you make the crostini.
  • Preheat the oven to 200C/180Cfan/Gas4. Lightly brush each slice of baguette on both sides with olive oil. Sprinkle over a little Black Garlic Sea Salt on both sides. Arrange the baguette slices in a single layer on a non-stick baking sheet. Bake for 10 minutes, turning over halfway through the cooking time. Set aside to cool down until ready to assemble the crostini.
  • To assemble the crostini – spread each piece of baguette with the beetroot pâté. Dust the top of each crostini with finely grated feta cheese ‘snow’. Arrange the pumpkin seeds and dried cranberries to resemble mini holly leaves.
 

To Serve: arrange the crostini on a platter, serve at once and enjoy!

Top Tip: the beetroot pâté can also be served as a dip with warm crusty bread or crackers.

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