Pink Goat Pate

August 24, 2012 by Leanne Vogel August 15, 2014

Light vegetarian pate made with raw beets, nuts, seeds, dill, parsley, lemon and mozzarella goat cheese. Serve alongside crisp garden veggies or crackers for a fresh appetizer!

Ingredients

• 3/4 cup raw nuts or seeds
• 2 tablespoon extra-virgin olive oil, divided
• 3/4 cup mozzarella goat cheese – see note
• 3 beets, peeled and chopped
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 2 garlic clove
• 1/4 cup fresh squeezed lemon juice
• 1/4 teaspoon sea salt

Instructions

1. In food processor, add nuts/seeds and 1 tablespoon of olive oil. Process until crumbles form and mixture is paste-like.
2. Set aside in a bowl and mix in with mozzerella goat cheese and mix until incorporated.
3. Round two of the food processor, add beets, dill, parsley, garlic, remaining olive oil, lemon juice and salt. Pulse 4-5 times until beets are broken down but parsley pieces are still visible.
4. Add beet mixture to the nut mixture and mix with a spoon until incorporated.
5. Shape mixture into 4 patties and place in stacks of two on two separate plates. Sprinkle with extra cheese, parsley, dill and salt. Best served with crackers, veggies, a slice of fresh bread, or combined with a simple warm bowl of quinoa and fresh herbs.

Notes

For a dairy-free option, replace goat cheese with cooked, lightly pulsed chickpeas.

Nutrition Information Per Serving