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Walnut Pâté & Beet Sandwich over Mixed Greens

Course: Light Meal, Salad
Difficulty:: Easy
Inactive cooktime: 1 hour 15 minutes
Active cooktime: 25minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Baking beets: 1 hour 15 minutes
Servings: 8
Calories: 170kcal
Author: Garima
Made with energizing ingredients-beets, arugula, and walnuts-- the walnut pâté and beet sandwich over mixed greens offers a filling and healthy light meal.
Print Recipe


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


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!


*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. 


Calories: 170kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 353mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2551IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 1mg