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Beet pâté


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400 g of red beets already boiled
6 tablespoons black olives pitted
3 tablespoons capers under salt
4-6 tablespoons extra virgin olive oil
a few tablespoons of water


Chop the beets boil and mix with all other ingredients.

Rinse the capers under running water to remove the excess salt; as for the water needed, adjust by eye by adding a couple of tablespoons at a time: the final density will be soft and smooth but not too runny (like the one in the picture).

This beet pâté is also great as a sauce for pasta or other grains (brown rice, barley, spelt, rye, quinoa, millet, buckwheat etc.).

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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