Beets

Penne with Beets, Beet Greens & Goat Cheese

You can never go wrong tossing CSA veggies with pasta and a little cheese...even beets!

1 bunch medium beets with greens
1/4 cup olive oil
1 small onion, thinly sliced
1 garlic clove
1 1/2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 pound whole wheat penne
salt and pepper
3 ounces soft goat cheese
1 1/2 ounces grated Parmesan or Asiago cheese

Cut greens off beets and set aside. Trim tops and bottoms of beets and place in a pot. Cover with water and bring to a simmer over medium-high heat. Cook for 20 minutes to 1 hour, depending on the size of the beets. When cooked, remove and run under cold water, using your hands to slip off the skins. Cut the beets into bite-size wedges.

While the beets are cooking, wash the greens thoroughly and coarsely chop. Bring a large pot of water to a boil for the pasta. In a skillet, over medium heat, warm the olive oil and add the onion and garlic. Cook, stirring occasionally, for 5 minutes or until soft. Add the vinegar and herbs and cook for 1 minute, stirring to break up the brown bits.

Cook the penne according to package directions, adding the beet greens during the last 1 minute of cooking. Drain, reserving 1/4 cup of the cooking water, and return the pasta to the pot. Add the beets and onion mixture to the pot with pasta, tossing gently to mix. Season with salt and pepper to taste.

On a serving platter, dollop the goat cheese randomly across the surface. Sprinkle with half the grated cheese. Spoon a few tablespoons of pasta water over the cheeses to warm them and make them saucy. Spoon the pasta on top and sprinkle with remaining cheese. Serve immediately.

Serves 3.

From “Simply Organic,” Jesse Ziff Cool, 2008.

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