Beet Green and Leek Paté
Author: Bhavani Jaroff
Recipe type: Appetizer
Cuisine: Vegan
- 1 bunch beet tops
- 2 Leeks, tops removed, diced
- 2 stalks celery, diced
- 1 cup cilantro
- ½ cup parsley
- 1 cup walnuts
- 2 teaspoons minced garlic
- ½ t. salt
- ¼ t. cayenne pepper
- 1 t. cumin
- 2 t. Khmeli Suneli (Georgian Spice)
- 1 t. Tamari
- 1 Tbs Nutritional Yeast
- 3 Tbs. olive oil
- Steam beet tops above 1” of water for 5 minutes. Let cool.
- Squeeze out all water from beet tops.
- Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water at a time if leeks and celery are sticking to pan.
- Toast the walnuts for a few minutes in a heavy cast iron pan to bring out the flavor.
- Puree beet tops in food processor. Add sautéed leeks and celery. Add toasted walnuts.
- Add parsley and cilantro, along with all spices. Pulsate until fully blended and a smooth puree remains.
- Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor is running.
- Adjust spices to taste.
- Serve with crudités or crackers
Recipe by iEatGreen at https://www.ieatgreen.com/beet-green-and-leek-pate/
3.5.3251