Wealden Times | WT231 | August 2021 | Adding value to your property supplement inside

Beetroot & orange paté
Prep time: 10 mins Cooking time: 30 mins
Serves 4-6
My childhood memories of beetroot
were the pickled variety and I hated
the way the pink vinegary juice seeped
across the plate. This recipe has restored
my faith in the humble beetroot. I
used this recipe in a magazine article I
appeared in with Holly and Rosie. The
article was ‘Tea with Granny’, and this
is such a pretty colour that it appeals
to children, but you may have to tone
down the horseradish. The texture is
more like a stiff hummus than a paté.
• 450g fresh beetroot
• 1 tbsp olive oil
• 1 tsp ground cumin
• juice and zest of 1 small orange
• 200g full fat cream cheese
• hot horseradish sauce to
taste (approx. 1 tbsp)
• 1 tbsp Greek yogurt mixed
with horseradish sauce to
taste (optional topping)
1 Preheat the oven to 200˚C/
fan 180˚C/gas 6.
2 Peel the beetroot and cut into
even sized 2cm chunks. Coat in
the oil and cumin and transfer to a
roasting tray. Cook for 30 minutes
until tender. Cool slightly.
3 Blitz in a food processor with the
orange zest and juice, cream cheese
and horseradish until smooth. Check
seasoning and transfer to a serving bowl.
4 Serve with pitta bread, bread sticks
or crudités such as carrot batons and
celery. If serving on bruschetta, top
with a small amount of Greek yoghurt
topping and finish with orange zest.