A great starter if you are cooking for vegetarians. The pate can sit for a long time after making, so it's perfect for making ahead.


  • 2 medium beetroots, scrubbed clean

  • 1 tsp black peppercorns, crushed

  • 2 tbsp extra virgin olive oil

  • Handful of rocket

  • Handful picked basil leaves

  • 150g/6oz soft dry unripened goat’s cheese (rind removed)

  • 1 tsp black peppercorns

  • 1 tsp sea salt flakes

  • 4 slices of rye or sourdough bread very thinly sliced

  • 2 tsp chopped fresh chives


  • 1.

    Scrub the beetroots really well and cook for about 30-40 minutes until tender to the point of a knife. Allow to cool.

  • 2.

    Crack the peppercorns in a pestle and mortar. Pour one tablespoon of the extra virgin olive oil, rocket and basil into a blender. Blitz until a puree then add the goat’s cheese and crushed black peppercorns. Blitz again until well mixed.

  • 3.

    Spoon into a bowl and fold in the sea salt flakes and the pink peppercorns. Place in the fridge and allow to set for at least an hour. Just before serving, toast the bread.

  • 4.

    Peel the cooled beetroot and slice really thinly. Lay the slices on your serving plates with a dollop pate in the middle, sprinkle with chives and a drizzle of the remaining extra virgin oil. Serve the crostini on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 558kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 22g
  • Carbohydrate 77g
  • Sugar 9g
  • Sodium 1041mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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