Beetroot and Red Onion Salad with Pâté Croutons

Preparation info
  • A Starter for


    • Difficulty


Appears in

By Sally Butcher

Published 2014

  • About

Pâté starters are all very well but they are mostly, let’s face it, pretty boring: a slab of homogenised liver with token greenery and some sort of bread. For a part-time vegetarian like me, who enjoys a morsel of pâté but really doesn’t want to wade through a whole chunk of the stuff, this mostly veggie salad is perfect.


For the Salad Proper

  • 3 small/medium cooked beetroot, cut into 2 cm/¾ in (ish) cubes


First, whisk the dressing ingredients together and set aside: garlic dressings are always best when given a little time to infuse.

Mix the beetroot, onion, apple and watercress in a bowl (if you do this much ahead of time, keep the apple in some cold water with a drop of lemon juice to stop it discolouring). Next, roll the pâté in the eggwash; mix the flour with the aniseed, then roll t