Home » Appetizer » Nut Pate Stuffed Beets

Nut Pate Stuffed Beets

The Beet! So delicious and good for you packed with folate and manganese. Beets are my all time favorite vegetable and so versatile: salads, hot or cold side dish, appetizers, juiced, pureed or mashed the options are endless. For the Love of Beets!


Serves 4

4 small to medium beets
2 tsp agave
4 tbs walnuts
2 tbs pecans
2 tbs cream cheese
salt, pepper, garlic powder
4 raspberries


  1. Cook beets: trim top and bottom of the beets, leaving the skin one. Place in a glass baking dish with bottom cut side down. Fill pan with about a 1/4 in of water and over with foil. Bake beets at 450 for 40 – 60 minutes, depending on their size. Check beets with a fork, it if pierces easy the are done.
  2. Remove from over and let cool. When beets are cool enough to touch rub the skins off with a paper towel. The faster you can do this the better, if you have gloves, wear them! If not you will dye your hands purple, it will wash out after a few good scrubs 🙂 I’m ok with purple hands, beets are worth it. Hee Hee
  3. Using a melon baller core out the middle of the beets to make room for the nut pate and set beets aside
  4. In a food processor mix: walnuts, pecans, cream cheese, and spices until combined and chopped.
  5. To plate: scoop nut pate into the core of the beet, top with a raspberry and drizzle with agave. Refrigerate for 30 minutes and serve. They will keep overnight as well but the beet will bleed onto the nut pate a bit.

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