The Coup’s Beatnuts

Recipe from Calgary’s Top 5 Healthy Restaurants, September/October 2015

Photo: Chris Welner


  • 1¼ Cup mixed nuts (any mix except with peanuts)
  • ½ Cup mixed seeds (suggested: pumpkin and sunflower)
  • 2 Cups beets, peeled and roughly cut into chunks
  • 0-75 ml. lemon juice
  • 30 ml. olive oil
  • 1 small clove garlic
  • Salt and pepper to taste
  • 6 oz. chèvre
  • 4 sprigs dill
  • 1 long english cucumber, sliced


  • Blend nuts in a food processor.
  • Mix until chopped finely (as smooth as possible).
  • Texture should be almost buttery.
  • Set nut mixture aside.
  • Place raw beet, lemon juice, olive oil and garlic into food processor and process until very, very fine.
  • Add more lemon juice if you want it smoother.
  • Combine the beet mixture and nut mixture together with clean hands or a spatula and season to taste.
  • Serve with chèvre and garnish with dill; serve with cucumbers.

Calgary’s Top 5 Healthy Restaurants


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