Beet Green and Lightly Caramelized Onion Pâté

We had slices of this pâté with an herb-dressed mixed baby green salad topped with quartered fresh figs, homemade rustic grissini, and a glass of Rail Bridge Cellars Sauvignon Blanc . A tasty light meal for a warm summer evening on the patio.

If you haven’t checked out Jon Affonso’s wine at Rail Bridge, you are missing out!

2 tablespoons olive oil, divided
1 cup chopped red or yellow onion
2 garlic cloves, minced
1 tablespoon minced thyme
Kosher salt and freshly ground black pepper, to taste
6 cups beet greens, center rib removed, stems reserved
3/4 cup cottage cheese
2 eggs
1/4 cup freshly grated Parmesan (you can also use Grana Padano, Asiago, or aged Mahon)
Roasted beet rounds (see below)

Regular size silicone bread loaf pan (8.5 x 4 x 2.75-inches deep)

Preheat oven to 350°F.

Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add onion and cook until it begins to brown, stirring occasionally (8 to 10 minutes). You may need to turn down the heat a little if they begin to brown to quickly. Add the garlic and thyme and cook on medium-low for about 2 more minutes. Season with salt and pepper to taste. Set aside.

In the same pan, heat the remaining 1 tablespoon oil over medium heat. Add greens and cook until wilted (about 3 minutes). Season lightly with salt and pepper; remove to a bowl and cool slightly.

Add cottage cheese, eggs and cheese to a food processor. Pulse a few times to combine. Add cooled greens and half of the onions and process until almost smooth. This will only take a minute or so.

Spread mixture evenly into silicone loaf pan. (The mixture will only half fill the pan.) If using a metal pan, lightly spray with canola or olive oil spray, or equivalent. Top with remaining cooked onions, spreading them to lightly cover the top. Bake for 30 to 35 minutes. Let cool in pan for 30 minutes, then invert onto a plate. Top with roasted beet rounds.

Roasted Beet Rounds

A few beets sliced very thin (a mandoline works great)
Canola oil
Kosher salt and black pepper

Preheat oven to 400°F.

Slice the beets and place them in a bowl. Drizzle with oil and season with salt and pepper. (You want enough oil to sufficiently coat them, but you don’t want to drown them.) Spread them out on a parchment-lined baking sheet, not overlapping (you may have to use two). Roast until nicely golden brown on the first side. Remove to wire rack and cool. Some will get a little crunchy as they cool.