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Beet Pate Bites
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Friendly URLs: /beet-pate-bites
1.7 hours
8 servings
Adjust servings
Yields ~16 pieces
dairy-free
(?)
Has dairy from:
butter
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken liver
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken liver
butter
vegetarian
(?)
Not vegetarian due to:
chicken liver
pescatarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 10.8% of RDA
• Carbs: 2.0% of RDA
• Fat (total lipid): 25.3% of RDA
• Fiber: 4.2% of RDA
• Fructose: 0.8% of RDA
• Protein: 20.0% of RDA
• Sodium: 12.2% of RDA
• Sugar: 5.5% of RDA
• Vitamin A (IU): 250% of RDA
• Vitamin B6: 25.9% of RDA
• Vitamin C: 16.8% of RDA
• Iron: 0.2% of RDA
• Magnesium: 6.1% of RDA
• Manganese: 5.2% of RDA
• Niacin: 64.8% of RDA
• Potassium: 6.4% of RDA
• Zinc: 11.6% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
5.49
g
Calories
215
 
Fiber
1.17
g
Iron
0.039
mg
Protein
22.5
g
Sodium
165
mg
Sugars
1.73
g
Fat (total lipid)
15.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
peeled and grated.
 
1/4
cups
+
-
 
 
3
cups
+
-
 
 
1
lb
+
-
 
 
1
whole
+
-
 
thinly sliced.
 
1/4
cups
+
-
 
chopped.
 
3
tbsp
+
-
 
 
3/4
cups
+
-
 
softened.
 
1/4
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1/8
tsp
+
-
 
ground.
 
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PREPARATION
HOW TO COOK THE PATE
1.
In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover.
2.
Simmer for about 20 minutes, or until liver is cooked and tender.
3.
Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
4.
Place cooked livers in a blender or food processor, and process until smooth.
5.
Add chopped onion, sherry, butter, salt, black pepper, and mace; pulse to blend.
6.
With hands lightly greased, form pate mixture into ~16 balls, and place on a serving platter. Press down on each ball until the ball is flattened a bit. Chill for 1 hour.
HOW TO COOK THE BEET TOPPING
7.
While the pate is chilling, prepare the beet topping.
8.
Cut the top and bottom iff of the beet and peel.
9.
Finely grate the beet and place into a frying pan or skillet.
10.
Over medium-high heat, cook the beets until they become soft, continuously stirring.
ASSEMBLING THE PATE BITES
11.
Once the pate is chilled, remove from the refrigerator. Spoon a spoonful of cooked grated beets onto each piece of pate.
12.
Sprinkle with fresh dill and serve.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 215
Protein 22.5 g
Carbohydrates 5.49 g
Iron 0.04 mg
Fiber 1.17 g
Calcium 4.24 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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