This Beet & Green Pâté is vibrant, nourishing, and surprisingly simple to make. Using the entire beetroot, stems, and greens, it’s packed with fiber, antioxidants, and vitamins that support heart health and digestion, all while minimizing food waste. The flavor is earthy and slightly sweet from the beetroot, balanced with bright lemon, mellow garlic, and a creamy finish from cottage cheese that keeps it light yet satisfying. Best of all, it comes together in minutes with minimal prep, making it an easy, wholesome spread for entertaining or everyday snacking that feels both elevated and effortless.

By: Elise Jesse

Prep Time: 5 minutes

Total Time 15 minutes

Ingredients:

-1 beetroot

-Stems and leaves from beetroot

-2 cloves garlic

-3 tablespoons of olive oil (divided)

-Juice from half a lemon

-1 tsp sea salt

-1/2 cup cottage cheese

-1 cup water (boiling)

Directions:

Wash and dry the beetroot and stems
Add one cup of water to a pot and heat to a boil.
Peel the first layer off the beetroot and quarter it, and add it to the boiling pot of water.
Heat your pan to medium high, once hot, add 1 tablespoon of olive oil, and reserve the rest for whipping. Chop the beet’s stalks and leaves and add to the hot olive oil and grate 2 cloves of garlic into the pan, saute for 4-5 minutes.
Next, add sauteed stems and leaves into a food processor, with fork-tender beetroot, lemon juice, salt, olive oil, and cottage cheese.
Garnish with extra olive oil and sesame seeds.
Enjoy with pita chips, or a crudites platter.