Boil the beetroots until they become tender, cool, peel and dice.
Heat 1 tbsp of the oil in a pan, saute the onions until they turn translucent then add the cumin powder and remove the pan from the stove.
Put the beetroots in a food processor or blender and blend them along with the onions, sesame seeds, sugar, green chillies, garlic, lemon juice, vinegar, salt and pepper.
With the motor running add the rest of the oil in a thin steady stream and process until the mixture is smooth.
Transfer the pate to a bowl, garnish with coriander leaves and serve with bread or as a dip with vegetables and crackers.
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