Roasted Beetroot & Walnut Pate
Experience the vibrant taste of Roasted Beetroot & Walnut Pate, a creamy, earthy spread that elevates any gathering. The combination of sweet roasted beets and rich walnuts creates a mouthwatering dip that’s perfect for crusty bread or fresh veggie sticks. This easy-to-make dish is not only visually stunning but also packed with nutrients, making it an ideal choice for both casual and elegant occasions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium fresh beetroots (about 300g)
- 1 cup raw walnuts (100g)
- 2 cloves garlic (minced)
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap washed beetroots in foil and roast for 45-60 minutes until tender.
- Spread walnuts on a baking tray and toast in the oven for 8-10 minutes until golden brown.
- In a small pan, heat olive oil over medium heat and sauté minced garlic until fragrant (about 1 minute).
- Once the beetroots have cooled slightly, peel them and combine in a food processor with the sautéed garlic, toasted walnuts, lemon juice, salt, and pepper.
- Blend until smooth, adjusting seasoning as needed.
- Serve in a bowl drizzled with olive oil, garnished with chopped walnuts or herbs.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 150
- Sugar: 2g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, experiment with fresh herbs like dill or thyme. Substitute pecans for walnuts if desired. This pate can be enjoyed warm or cold.