If you’ve been following along on Facebook and Instagram feed, you probably already know all about my CSA and the amazing produce I get each week. I’ve been getting a weekly share from a local farm called Alstedes. Each week it’s like a foodie birthday present. As I pick up the crate of veggies and farm fresh cage-free eggs, I get a huge smile on my face. What am I going to make first out of all the amazing goodies?

I love beets. I love all kinds of beets. The first box that contained beets had me so happy. I had a bunch of red beets from the farmer’s market in my fridge, so when the golden beets came, I was exuberant. I love to see those rings when you cut in to a beet. They’re just so pretty. And the colors? I love it!

I often simply slice or grate beets and put them in a simple salad or side dish, but I decided to include them in something more substantial for dinner. I also wanted to include the beet tops. Did you know that you could eat beet greens? You totally can! Just wash them and eat them raw in a salad, or you can saute them! They’re fantastic and so good for you!

I started out by roasting my beets. I peeled and sliced the beets thinly and tossed in some olive oil, salt and pepper and placed on a baking sheet. I baked at 415 for about 20 minutes – keeping an eye on them so that they didn’t burn.

I cooked up the pasta, reserving some of the pasta cooking water.

I then sliced up both bunches of washed beet greens.

I toasted some pine nuts, then added some olive oil, chopped onion and garlic to the pan.

Next, I added the greens, some salt and pepper.

I love how fast everything cooks up in this dish. The greens take only a few minutes to wilt.

I tossed the cooked pasta in to the pan with a small amount of the cooking water.

I plated the pasta and greens and served with the amazing roasted beets and some goat cheese. So simple, yet so delicious!

Roasted Beets and Beet Greens with Pasta

 

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Author: Hindy Garfinkel

Ingredients

• 2 bunches of beets (about 6 medium beets)
• 1 tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• ½ cup pine nuts
• 1 tbsp. olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• Beet Greens from two bunches of beets, washed and sliced
• additional salt and pepper as needed
• Goat Cheese
• parmesan cheese (optional)
• ¾ pound pasta, cooked according to directions on box (reserving some pasta water)

Instructions

1. Preheat oven to 400.
2. Peel and slice the beets in to thin rounds. Toss with some olive oil, salt and pepper and place on baking sheet. Roast in oven for 20 minutes.
3. Cook pasta according to the directions on the box, reserving some pasta water.
4. Toast pine nuts in large pan for 2 minutes.
5. Add in the olive oil, salt, pepper, onions and garlic and saute for 3-5 minutes to soften. Add in the beet greens and saute a couple more minutes.
6. Mix in the cooked pasta and a couple tablespoons of the pasta cooking water.
7. Plate the pasta and greens. Top with goat cheese, roasted beet rounds and Parmesan Cheese if desired.
8. Add salt and pepper to taste.
9. Enjoy!

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