Turn Humble Beets Into Silky, Nutty Pâté Worthy of a Bistro in 10 Minutes
Forget humble beets—this showstopping pate will wow even the fussiest gourmets.
File this under simple spread, big payoff. It is a beet-tahini pate that eats like something you ordered at a wine bar, but the work is basically: grate, mix, serve. It hits that sweet spot between earthy and bright, and it plays nicely with just about anything crunchy.
Buy the right beets
Go for young beets with deep, dark burgundy flesh. Those give you the color and the flavor you want. Oversized roots tend to be watery and dull, and the ones with pale streaks usually turn out tough. Start with good beets and the rest takes care of itself.
What you need (4 servings)
- Roasted-in-foil beets — 500 g
- Tahini (sesame paste) — 100 g
- Vegan mayonnaise — 100 g
- Juice of 1 lemon
- Olive oil — 1 tbsp
- Garlic — 1 small clove
- Salt and freshly ground black pepper — to taste
How to make it
Grate the roasted beets on the fine holes of a grater, then squeeze out the extra juice with your hands so the spread stays rich, not watery. Transfer the beet pulp to a bowl.
Press the garlic into the bowl, then add the tahini, vegan mayo, lemon juice, and olive oil. Season with salt and freshly ground black pepper.
Stir thoroughly until smooth and glossy. Taste and adjust the seasoning so the lemon, sesame, and beet are in balance.
Serve it like this
Spoon it onto hot, toasted bread and call it a day. It also doubles as a neat tartlet filling or a punchy sauce alongside a simple side dish. A little fresh herb on top looks great if you feel like the extra flourish.