The deep, sweet flavors of cooked beets and caramelized onions pair beautifully with adzuki beans. Try this pâté as a dip for crudités, a spread for crackers, or a topping for whole grains.
Ingredients
2 medium beets
1 cup cooked adzuki beans
2 Tbs. olive oil
3 cloves garlic, chopped (1 Tbs.)
1 medium red onion, diced
¼ cup raw cashew butter
2 tsp. mirin (rice wine)
2 tsp. balsamic vinegar
1 Tbs. apple cider vinegar
¾ tsp. sea salt, plus more to taste
Instructions
In a medium saucepan, bring the beets (and enough water to cover) to a boil.
Reduce the heat to medium-low, and simmer for about 35-40 minutes (until the beets are tender).
Remove from the heat, drain the beets, and slip off the skins under cool running water. Cut the beets into 1-inch pieces, and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the onion, and sauté for about 8 minutes (until it begins to brown).
Add the garlic and salt, and cook for about 5 more minutes (until the onions caramelize).
Remove the pan from the heat, and stir in the mirin sauce and balsamic vinegar; set aside.
Place the beans in a food processor; add the beets, cashew butter, caramelized onions and vinegar. Blend until smooth, scraping the sides of bowl as needed.
Season with salt and pepper to taste.
Nutrition Information
Calories: 109 Fat: 6 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 2 g Sodium: 155 mg Fiber: 3 g Protein: 3 g
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-adzuki-beet-pate-recipe/