Pasta with Beets and Greens

A favorite in our household, and from the notes I've gotten over the years- apparently, it's now a favorite in many CSA member households too!

3-4 medium beets, with greens (can substitute with chard or savoy spinach)

2 Tbsp. olive oil

1 clove garlic, minced or pressed

2-4 Tbsp. chopped onion, optional

Salt

1 tsp. lemon juice

1/2 lb. pasta (penne, fusilli, bow tie or your choice)

Parmesan cheese

Toasted pine nuts or walnuts, optional

Scrub and trim the beets. Place greens in a bowl and set aside.

Cook beets (see below) until fork tender. Cool slightly. Peel by sliding off the skin. Cut the peeled beets into small bite-sized quarters or wedges, and set them aside.

Meanwhile, cover the greens in the bowl with cold water, soak and shake in several changes of water until no grit appears on the bottom of the bowl. Shake the leaves to remove excess moisture but do not dry them. Slice the damp leaves crosswise into 1/2" - 1" wide strips and set them aside. There should be about 4 cups or so of shredded beet greens. If need be, add some shredded kale, chard or spinach.

Prepare pasta according to package instructions. Drain, reserving 1/4 - 1/2 c. of the pasta water.

While pasta is cooking, saute garlic, and onion if using, in the oil about 2 minutes until just starting to brown. Add the greens and a good dash of salt. Saute about 2-4 minutes more, just until greens have wilted and turned bright green.

Stir in the beets and the lemon juice and cook on low, until heated through.

Toss the warm, drained pasta in with the beet mixture. Add a splash or two of the reserved pasta water if it's a bit dry. Mix well and transfer portions to warm pasta bowls. Sprinkle with Parmesan cheese, and nuts if using. Enjoy!

To Cook Beets:

Roast

Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a lined baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.

Steam

Steam scrubbed, unpeeled beets (tops removed) for approx. 30-60 min. or until fork meets no resistance. Steam time varies depending on beet size. Don’t forget to check the water level below your steam basket several times! Cool long enough so that you can handle them. Skins will rub off easily.

Microwave

To microwave beets: wash (but don't dry or peel), and trim off the stems and ends, making flat cuts so the beets will sit up straight. Put them in a microwave-safe dish, and pour 2-3 Tbsp. of water over them, and cover the dish tightly. Microwave for 2-3 minutes, open and turn them over, then continue cooking until firm-tender-- check every 1-2 minutes, so they don't get overdone. Cook time will vary depending on how many beets you are doing at once, and how big they are. While still warm, rub skins off with paper towel.

Recipe created or adapted by Liz Talley, Urban Graze

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