Beetroot, Walnut and Sunflower Pâté with Apple Chutney


The perfect dish to kick-start your Valentine’s dinner; the pâté and chutney can be made in advance, meaning less time in the kitchen and more with your loved one. Serve  with slices of toasted sourdough, for a truly sublime starter.

For the chutney

  • ½ onion, diced
  • 2 apples, peeled and diced
  • 2tbsp sultanas
  • 3 tsp mixed spice
  • 50g (¼ cup) caster sugar
  • 80ml (⅓ cup) cider vinegar

For the pâté

  • 1 tbsp olive oil
  • 2 tbsp dairy-free butter
  • 2 cloves garlic, puréed
  • 1 onion, finely diced
  • 200g (7oz) cooked beetroot, diced
  • 1 tbsp fresh thyme
  • 60ml (¼ cup) red wine
  • 50g (⅓ cup) sunflower seeds
  • 50g (½ cup) walnuts


  • 1
    To make the chutney, put the onions, apples, sultanas, mixed spice, sugar and vinegar in a pan and simmer for 1 hour until ingredients have cooked down, then leave to cool.
  • 2
    For the pâté, heat the oil and butter in a frying pan over a medium heat. Add the garlic, onion, beetroot and thyme and sauté for 3-4 minutes until onions start to soften. Then add the red wine and leave to cook until all the wine is absorbed.
  • 3
    Add the contents of the pan to a food processor, along with the sunflower seeds and walnuts, and blend until smooth. Season with salt and pepper to taste, and place in a ramekin in the fridge until ready to serve.

Om Magazine

First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.