Beetroot Pâté with Feta and Walnuts
Beetroot and walnuts provide dietary fiber, while feta contributes protein and calcium. Roasting softens the beetroot and deepens its sweet, earthy flavor. Serve chilled and keep covered in the refrigerator for up to 3 days.
Read
Video on the topic
Reviews
Notes
Inventory: Blender, Oven
Goes well with: Snacks, Vegetables
303
Servings: 55 (1 serving ≈ 9 gram)
Digestion time: 4 hour
Complete protein: ✔
Wrap the beetroot (250 g) in foil and bake at 200°C for 40–50 minutes, until tender. Cool for about 30 minutes, peel, and dice; measure out about 200 g cooked beetroot for the pâté.
Blend the beetroot with feta (100 g), walnuts (100 g), sour cream (40 g), and garlic (10 g) until smooth. Add table salt (to taste) and black pepper (to taste).
If desired, add the butter (50 g) and mix.
Refrigerate the pâté, covered, for at least 30 minutes.
Transfer to a covered container and keep refrigerated.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Beetroot Pâté with Feta and Walnuts", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Alpha-linolenic acid (Omega-3): California Gold Nutrition, Alpha Lipoic Acid, 600 mg, 120 Veggie Capsules
Buy
≈ $20.74
Promo codes for iHerb (5)
More chilled:More recipes
More pâté:More recipes
More cheese:More recipes
More appetizers:More recipes
Watch others sauces and dressings:
We recommend reading
All articlesHow to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min
Which nuts are actually nuts?
1min
Which seeds and nuts are healthier? Choosing from 10 types of seeds and the best nuts based on vitamin and mineral content
5min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
Share: