the beetroot skin on till tender but firm. Important. Peel and quarter.
the end of the shallots intact and quarter. Add a little olive oil to a pan and
saute until the shallot is soft and starts to caramelise.
Take your time here.
a small quantity of butter with the herbs and olives or anchovies to make a
rough and chunky pate.
the piping hot beetroot with the shallots and a spoon or two of the butter and
serve at once.
Alternatively stick in the oven to warm through as you are about
to sit down, it will only intensify the flavours.
Serve the rest of the
herb butter on the side.
The leftover herb butter keeps well; you can even
freeze it and is absolutely delicious on toast topped with scrambled egg the
Reprinted with permission
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