Disclosure: “I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Walnut Pâté and beet sandwich over green salad is a light meal that works really great the day you don't feel like looking anything elaborate but eat something healthy, tasty, and filling.
Pâté--a fancy word for a spread
Pâté in the culinary word is often referred to a spread made out of seasoned, pureed or chopped meat. During my frequent global travels, however, I often came across an amazing array of plant-based cuisines built on the foundation of 100% vegan pâté. The amazing experience of this Walnut Pâté & Beet Sandwich over green salad recipe largely depends on walnut/shallot/garlic pâté sandwiched between roasted rounds of beets. I have never tasted tuna pâté, but a taste tester who has, tells me that this vegan version tastes pretty close. I have used California Walnuts to make the walnut pâté. Although the word "pâté" sounds fancy, it is super easy and quick to put it together.
Beets, arugula, and walnuts are an energizing combination
Beet and arugula are energizing ingredients in any recipe. In 1998, three U.S. scientists–Robert F. Furchgott, PhD, Louis J. Ignarro, PhD, and Ferid Murad, MD, PhD— won Nobel prize in medicine for discovering Nitric Oxide's (NOs) magical role in preventing cardiovascular diseases. And, both beets and arugula are a great natural source of increasing NO availability in our bodies, which in turn can unlock a host of health benefits [1]. You can read all the benefits of beets here.
Walnuts are an antioxidant-rich food high in omega-3 fatty acids--the kind that we need but is often missing in our diets. I have used California walnuts in this recipe. A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). Additionally, California walnuts contain 4g of protein and 2g of fiber per ounce of serving.
Meal planning: Walnut pâté & beet sandwich over green salad
You can bake beets (see the recipe below on how to bake the beets) and make walnut pâté up to 3 days in advance. Baked beets should be fine in an air-tight container and stored in refrigerator for about 3-4 days. Similarly, walnut pâté would be fine in your refrigerator for at least 3 days. The mixture tastes even better the next day as the flavor have time to mingle.
Whenever you want to eat, just toss the greens with toppings and salad dressing (optional) and add the beet and walnut pâté sandwich on top.
Walnut Pâté & Beet Sandwich over Mixed Greens
Ingredients
For the pâté
- 1/2 tsp avocado oil (or sub with any other oil)
- 1.5 shallots (medium, ~1/2 a cup, can sub with equal amount white or yellow onion)
- 2 cloves garlic (~1tsp minced)
- 1/2 cup California Walnuts
- 1/4 tsp pink Himalayan salt (or to taste, can sub with any other type)
- 1.5 tsp fresh lemon juice (can sub with equal amount lime juice)
- 1 tsp maple syrup
- 6 tbsp filtered water
- 2 pinches black pepper
For the roasted beets and salad
- 4 beets (red or golden, medium size)
- 1/4 cup water (for roasting beets)
- 8 cups arugula (can sub with baby spinach, preferably organic)
- 4 cups romaine lettuce* (roughly shredded, preferably organic)
- 1/2 cup California walnuts
- 4 tbsp dried cranberries (unsweetened or low-sugar, can substitute with raisins)
- 4 tbsp green olives ( sliced in half, can sub with any other type)
Lemon-maple salad dressing (optional)
- 4 tbsp lemon juice (or sub with equal amount lime juice)
- 1 tsp extra-virgin olive oil or sub with any other type
- 1 tsp maple syrup
- 2 pinches pink Himalayan salt (or sub with any other type)
- 2 pinches freshly ground black pepper
Instructions
To make the pâté
- Heat a small, heavy-bottom, wide-mouth pan over medium heat. Add the oil and gently heat; be sure not to smoke the oil. Add the shallots, minced garlic, salt, and pepper. Cook for a 2-3 minutes, until shallots are soft.
- Add the walnuts and stir for about 3-4 minutes. Add the mixture to a blender along with filtered water, lemon juice, and maple syrup. Blend to a coarse consistency. There shouldn't be any walnut pieces, but it shouldn't be completely smooth either.
To roast the beets
- Preheat oven to 400°F (~205°C). Trim the top and bottom of the beets (but not completely cut off). Add to an oven-proof dish, big enough to hold four medium-sized beets, with water. Cover with parchment paper and roast for about 1 hour and 15 minutes. Test the beets for doneness by sticking a fork or a toothpick; they should be soft. Bring to room temperature before adding to the salad.
Lemon-maple salad dressing (optional)
- Add all the ingredients to a cup and stir with a fork.
To put the sandwich and salad together
- Slice each beet into 6 slices. Spread about 1 heaping tbsp of walnut pâté between 3 beet slices. Each beet make two servings.
- Add arugula, shredded romaine, raw walnuts, dried cranberries, and green olives to a salad bowl. Toss with the dressing (if using). Serve on a plate with a walnut pâté and beet sandwich over the greens. Enjoy!
It was so tasty.
Thank you, Ali.