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Recipe by Mary Cadogan

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1. Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
2. Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
3. To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat's cheese.

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Ingredients

• 250g chopped beetroot
• 1 small red onion , chopped, plus extra to serve
• 1 tbsp red wine vinegar
• finely grated zest 1 orange
• 2 tbsp olive oil
• baguette
• duck pâté , or goat's cheese

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Difficulty and servings

Makes about 20

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 250g chopped beetroot
• 1 small red onion , chopped, plus extra to serve
• 1 tbsp red wine vinegar
• finely grated zest 1 orange
• 2 tbsp olive oil
• baguette
• duck pâté , or goat's cheese

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