Roast the beetroot, whole, for 90 minutes or until easily pierced right through with a bread and butter knife.
Cool beetroot until you can handle it, then pull the skin off and trim the leaves from the top. This is really easy to do once the beetroot is cooked.
Drain the cashews and put everything except the coconut oil in your blender.
Blend until really smooth. Stop and scrape the sides down from time to time to ensure there are no chunks.
Once smooth, add the coconut oil and briefly blend to combine.
Pour into a lined dish (if you want to be able to turn it out onto a platter) or into any other bowl or serving dish. Refrigerate overnight or for at least six hours to set.
Makes approximately 1.5 cups of pate. This will serve 8 as part of a platter, or 4 as a more substantial part of a meal.
Notes
You can save time by using vacuum packed pre-cooked beetroot.Prep time does not include soaking time for the cashews, or chilling time to set the pate.This pate freezes well. Allow to thaw at room temperature for a few hours before serving.