Adzuki-Beet Pate

• 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.
2. Reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender.
3. Remove from heat, drain beets, and slip off skins under cool running water.
4. Cut beets into 1-inch dice, and set aside.
5. Heat oil in large skillet over medium heat.
6. Add onion, and saute 8 minutes, or until beginning to brown.
7. Add garlic and salt, and cook 5 minutes more, or until onions caramelize.
8. Remove pan from heat, and stir in balsamic vinegar and mirin; set aside.
9. Place beans in food processor; add cashew butter, vinegar, beets, and caramelized onions.
10. Blend until smooth, scraping sides of bowl as needed.
11. Season with salt and pepper, if desired.

beets, olive oil, red onion, garlic, salt, balsamic vinegar, rice wine, adzuki beans, cashew butter, apple cider vinegar

Taken from www.vegetariantimes.com/recipe/adzuki-beet-pate/ (may not work)