It's getting chiller outside and the farm stands are starting to sell more root vegetables. If you can pick up some fresh beets you won't be disappointed. Super healthy and sooo sooo sweet. My kids gobbled them up when they were babies.
Beets are nature's candy. I like cooking up the greens and serving the sweet roasted or boiled beets along with their more bitter greens. It is a really flavor balanced meal that is simple to make. I made a version of Dorie Greenspan's Lime and Honey Beet Salad with this dish. It was a wonderful complement to the pasta dish.
Beet Greens & Onion Pasta
by Diane Balch
simplelivingeating.com
preparation time: 10 minutes serves: 4 - 6
Ingredients:
1/2 cup of Extra Virgin Olive Oil (EVOO)
1 onion chopped
1 bunch of beet greens cleaned, chopped and stems removed
1/2 softened golden raisins
1 tablespoon apple cider vinegar
1/4 cup of pine nuts
1/4 grated parmesan cheese
1 pound of spaghetti
Directions:
1) Bring a large sauce pan of water with 2 tablespoons of salt in it to a boil for the pasta.
2) While the water is coming to a boil. Put your raisins in a measuring cup and cover them with water. Heat them in the microwave on high for 1 minute. Let them sit and moisten in the water.
3) Heat a large skillet on medium high heat and add the EVOO to it. Saute the onions. When they begin to get soft add the beet greens. Saute until they wilt.
4) When vegetables are cook splash them with the vinegar and a little salt and pepper. Mix well.
5) When the pasta is ready mix it into the pan with the vegetables and add the raisins (drain the water first) and parmesan cheese. Mix well. You may need to add a little more EVOO. Taste test before serving with a side of beet salad.
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