• Skip to main content
  • Skip to primary sidebar
Traffic Light Cook
menu icon
go to homepage
  • Start Here
  • About
  • Recipes-OLD
  • Ingredients
    • Email
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes-OLD
    • Ingredients
    • Email
  • ×

    Home » <30 Minutes

    Walnut Pâté & Beet Sandwich over Green salad

    April 24, 2020 by Garima@TLC 2 Comments

    Jump to Recipe Print Recipe

    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.

    Beet and Walnut Pate sandwich over green salad

    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.

    Step-by-step recipe

    If you make this recipe, please do leave a message in the comment section below.

    Walnut pate and beet sandwich over greens scaled 1

    Walnut Pâté & Beet Sandwich over Mixed Greens

    Author: Garima@TLC
    Made with energizing ingredients-beets, arugula, and walnuts-- the walnut pâté and beet sandwich over mixed greens offers a filling and healthy light meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Baking beets 1 hr 15 mins
    Course Light Meal, Salad
    Servings 8
    Calories 170 kcal

    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!

    Notes

    *if romaine lettuce is not available, just add the same amount of arugula; similarly, if arugula or spinach is not available make the salad with romaine lettuce. 
    Optional lemon-maple salad dressing
    The greens taste quite good with walnut pâté  and beet sandwich. However, if you would like to dress the greens, you can use the dressing. 

    Nutrition

    Calories: 170kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 1gSodium: 274mgPotassium: 353mgFiber: 4gSugar: 10gVitamin A: 2551IUVitamin C: 10mgCalcium: 66mgIron: 1mg
    Tried this recipe?Let us know how it was!

     

    « Creamy walnut thyme mushrooms ( on a toast)
    Indian Tamarind (imli) Chutney »

    Reader Interactions

    Comments

    1. Ali Shamsi Mourkani

      March 24, 2021 at 8:12 am

      It was so tasty.

      Reply
      • Traffic Light Cook

        March 27, 2021 at 12:02 pm

        Thank you, Ali.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Recent Posts

    • Niçoise Salad (vegan)
    • Easy Gazpacho: Antioxidants in a soup bowl
    • Best Ever Guacamole
    • Indian Red Lentil & Spinach Dal (Stovetop)
    • Indian Tamarind (imli) Chutney

    Recent Comments

    1. Garima@TLC on Beet Energy Juice
    2. Garima@TLC on West African Sweet Potato & Peanut Soup (with nut-free version)
    3. Kristy on West African Sweet Potato & Peanut Soup (with nut-free version)
    4. Traffic Light Cook on Cream of Broccoli Soup
    5. Traffic Light Cook on West African Sweet Potato & Peanut Soup (with nut-free version)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme