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Beet and walnut vegetable pate

Aperitif11 minutes4 people40 calories
1/52/53/54/55/5 (1 votes)
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By Ana Valdes

pate-beet-walnuts

Extraordinary this vegetable pate, of beets and walnuts, to spread on toast. You can combine it with the one I taught you the other day of carrots and make a board of multicolored vegetable patés. Delicious.

They are also a great complement to the diet vegetarian, because iron, minerals, antioxidants and great properties of the beet the proteins of walnuts, essential in a vegan diet. Please try it. Is very easy and it is a delight.

Beet and walnut vegetable pate

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A vegetable paté to spread and a great complement to the vegetarian diet, since the iron, minerals, antioxidants and great properties of beets are combined with the proteins of the nuts, essential in a vegan diet

  • Ana Valdes
  • Recipe type: snacks
  • Calories: 40
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 150 g of cooked beet (if you use canned, without vinegar, better vacuum packed)
  • 20 g of peeled walnuts
  • half garlic clove
  • a tablespoon of olive oil
  • half a teaspoon (of coffee) salt
  • black pepper to taste
  • 50 ml (half beaker) of water

Preparation

  1. Ten minutes before, we put the walnuts to soak submerged in hot water.

  2. We drain the walnuts and put all the ingredients except the water in the glass. We crush during 30 seconds at speed 6.

  3. Add 50 ml of water and grind for 30 seconds at 7/10 speed.

  4. And it is ready to serve.

Equivalences with TM21

thermomix equivalences

More information - Carrot pate


Discover other recipes of: Aperitif, Easy, Less than 15 minutes, Vegans, Vegetarian

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  1.   PETER said
    ago 9 years

    Hello Ana!! I loved the pate! Only that I have done twice as much and even so I have had to go down several times with the spatula for it to crush well. I like it almost more than the hummus with beets, just almost hehe. Thank you very much for the recipe, as always wonderful.

    Reply to PETER
    1.    Ana Valdes said
      ago 9 years

      Yes, Peter, you have to go down and grind it again so that it is finite. It is very good, right? I'm not very good at which one I like the most. Thanks to you, Peter. A big hug!

      Reply to Ana Valdés
  2.   Thelma Salazar said
    ago 9 years

    I liked the recipe, I'm going to make it

    Reply to Thelma Salazar
    1.    Ana Valdes said
      ago 9 years

      I hope you like Thelma, a hug!

      Reply to Ana Valdés
  3.   Sylvia Cruz said
    ago 4 years

    Hi! I loved the recipe, although they can be found in the market, they cost crazy! So get to work! I just wanted to know if more quantity is made how we can keep them and for how long. Thank you !!

    Reply to Silvia Cruz
    1.    Mayra Fernandez Joglar said
      ago 4 years

      Hello Silvia:
      It keeps without problems a couple of days in an airtight container.
      Store it in the fridge and, if you use it as a spread, make sure that the cutlery is clean and that no crumbs or other ingredients remain on the pate.

      Regards!

      Reply to Mayra Fernández Joglar