Beet-red Velvet Terrine/Pâté

loosely based on this gone raw burger recipe

• 1 or 2 fresh raw beets
• 2 small/med. carrots *
• 1/2 to 1 cup walnuts, soaked in water for an hour or so
• 2 tablespoons brewer's yeast (optional I guess)
• 1 or 2 tablespoons of miso paste (depending if you use 1 or 2 beets and how salty your miso is)
• 1 or 2 teaspoons of cardamom seeds (shelled), toasted in a pan for a few minutes on medium and then ground with mortar & pestle**
• olive oil

* The original recipe called for sundried tomatoes, which are also fantastic in this recipe, I just forgot to soak mine first!
** I guess you could use already powdered but it just won't have the same fantastic flavour. In fact, you could use a different spice/s as the original recipe called for cumin, celery seeds and oregano, not cardamom!
The orig. recipe also calls for some garlic and a little bit of onion, which is also good but optional too.

Start your walnuts soaking. Peel and roughly chop a beet or two, ditto the carrots. Drain your walnuts. Dump all that into the food processor (or mini-chopper, in batches) and add the miso, yeast and cardamom. Drizzle with some olive oil. Pulse to chop and then process until uniform and a good texture.

You can either bake it until it's heated through or eat it cold. It'll blow your mind either way.