Carrot pâté & beetroot

Carrot pâté & beetroot

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
1/2 uncooked beetroot
4 sprigs parsley
4 sprigs chervil
4 sprigs mint
1 small piece ginger
3 tablespoons olive oil
1 tablespoon vinegar
3 pinches ground coriander
salt
pepper
4 slices wholemeal bread
200g see method for ingredients
1 tablespoon sesame seeds

Method

  1. Peel and grate the beetroot, then snip the herbs and grate the ginger. Mix with the olive oil, vinegar, ground coriander, salt and pepper, and leave to marinate for 30 minutes. Spread the slices of bread with the carrot pâté, then top with a spoonful of marinated beetroot and sprinkle with a few sesame seeds before serving.
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