Pâté Foix & Beetroot Ravioli

Our Pâté Foix folded into pickled beetroot circles with shallot jam: a stunning yet simple apéro bite!

Pickled Beetroot Sheets

1 large beetroot, raw
cut very thin slices of beetroot on mandoline or japanese slicer (approximately 0.5mm thickness)
punch out circles with a 7cm diameter

For the pickling brine:
200g apple vinegar
200g water
40g sugar
10g salt
mix all ingredients together, package beetroot circles in brine and pickle overnight

Shallot Jam

500g shallots, peeled, finely chopped
20g rape seed oil
soften on medium heat

60g beer, gluten-free if you prefer
25g sugar
25g birnel
25g apple vinegar
add, caramelize slowly, desired consistency is jam-like and sticky

salt, pepper
season

this recipe yields more shallot jam than you need for this dish. it keeps in the fridge for at least week.

Finish

Drain pickled beetroot sheets, lay flat and pat dry

1 jar Tastelab’s Pâté Foix
Place a small dollop of Tastelab’s Pâté Foix in the middle of the beetroot disc and top it with a small dollop of shallot jam

Fold beetroot sides together to create triangle ravioli shape (the beetroot sticks more to the filling than to itself)

Fresh thyme
garnish