Portobello Mushroom Burgers

Beets and Beet Greens with Pasta and Cheese

We started eating (and liking) beets when we got them as part of our Community Supported Agriculture (CSA) weekly produce bags.  This is our favorite recipe using small beets with vibrant greens attached.  The beets in this photo were golden, but any color beet works well.

 This recipe is adapted from "Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients" by Jesse Ziff Cool.  It has multiple steps but they aren't difficult but do require reading ahead. The beets take awhile to cook and could be cooked ahead, if desired.  Allow an hour for preparation time, if the beets need to be cooked.  The rest of the recipe takes about 15 minutes to prepare.

The recipe serves 2.
1 bunch of beets with greens attached (about 3-4 small to medium sized beets)
2 T. olive or canola oil
2-3 cloves garlic, chopped
3 T. balsamic vinegar
2 t. dried oregano
2 t. rosemary
2 cups dried whole wheat penne pasta
3 ounces soft goat cheese
1/4 cup Parmesan cheese

1.  Cut the tops off of the beets and set the greens aside.
2.  Trim the ends of the beets and wash them.
3.  Put the beets in a pot of water, cover, simmer until tender (30-45 minutes).  When the beets are tender, run them under cold water and slip the peels off.
4.  While the beets are cooking, wash and drain the greens.  Remove the stem ends and chop the leaves coarsely.
5.  Bring a pot of water to boil for the pasta and cook according to package directions.  Add the beet green during the last minute or two of cooking.  Before you drain the pasta and greens, save 1/2 cup of the cooking water.
6.  In a skillet, heat the oil and saute the garlic for a minute or so. 
7.  Add the vinegar, oregano, and rosemary and cook for another minute.  Remove from heat.
8.  Cut the peeled beets into wedges or bite-sized pieces. Toss them in the skillet with the vinegar mixture.
9.  Cut the goat cheese into pieces and place on the bottom of a serving bowl or platter.  Add the reserved cooking water and stir to make a creamy sauce. 
10.  Add the pasta and greens and the seasoned beets to the serving dish.  Toss to coat with the cheese sauce.
11.  Sprinkle Parmesan cheese on top and serve.