Beetroot and Hazelnut Pâté

I love this raw pâté. It’s simple but delicious and has become a special feature of my dip and cheese platters.

1 medium beetroot, grated finely
1 cup hazelnuts, soaked for 2-8 hours and blended
1/2 fresh lemon, juiced
Salt and pepper to taste

1. Soak the hazelnuts for 2-8 hours. Most of the skin of the hazelnuts will come off and float to the surface. I recommend removing as many as you can as they add a slight bitter taste to the pâté.
2. Blend the hazelnuts into a pulp.

3. Place all ingredients in a bowl and mash / mix it all up with a fork until well combined.
4. Serve on a nice plate and eat.

SOURCE: Vegematarian original


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