Adzuki-Beet Pâté


The sweet, deep flavors of caramelized onions and cooked beets pair beautifully with adzuki beans. Try this pâté as a spread for crackers, a dip for crudités, or a topping for whole grains.

  • 2Servings


  • 2 medium beets
  • 2 Tbs. olive oil
  • 1 medium red onion, diced
  • 3 cloves garlic, chopped (1 Tbs.)
  • 3/4 tsp. sea salt, plus more to taste
  • 2 tsp. balsamic vinegar
  • 2 tsp. mirin (rice wine)
  • 1 cup cooked adzuki beans
  • 1/4 cup raw cashew butter
  • 1 Tbs. apple cider vinegar


1 | Bring beets and enough water to cover to a boil in medium saucepan. Reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender. Remove from heat, drain beets, and slip off skins under cool running water. Cut beets into 1-inch dice, and set aside.

2 | Heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until beginning to brown. Add garlic and salt, and cook 5 minutes more, or until onions caramelize. Remove pan from heat, and stir in balsamic vinegar and mirin; set aside.

3 | Place beans in food processor; add cashew butter, vinegar, beets, and caramelized onions. Blend until smooth, scraping sides of bowl as needed. Season with salt and pepper, if desired.

Nutrition Information

  • Calories: 109
  • Carbohydrate Content: 11 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 155 mg
  • Sugar Content: 2 g