Beets and Duck-Liver Pâté
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6 medium-sized beets, cooked and quartered
80 mL (1/3 cup) vegetable oil
15 mL (1 tbsp) tomato paste
15 mL (1 tbsp) instant coffee
15 mL (1 tbsp) Chinese five-spice powder
½ red onion, diced
Salt and freshly ground pepper
1 pita bread
500 g (1 lb) store-bought duck-liver pâté, at room temperature
2 small crates raspberries
- Preheat oven to 190°C (375°F).
- In a large bowl, combine oil, tomato paste, coffee and five-spice powder. Add beets, season to taste and mix until well coated. Spread beets on a baking sheet lined with parchment paper and roast 15 minutes in oven to blend flavours. Set aside at room temperature.
- Open pita bread and warm in oven, 5 minutes or until crisp. Break into small pieces and set aside.
- Using a spatula, divide liver pâté among 12 small plates,. Mix together red onion and beets. Top pâté with beet mixture and pita pieces. Garnish with raspberries. Serve immediately.
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