Circle B Kitchen
from More Home Cooking by Laurie Colwin
4-6 medium beets, finely diced
1 large clove garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup chicken broth
1 red onion, minced
fresh herbs, whatever you have
crushed red pepper flakes
1-3 chopped tomatoes (optional)
1/2 pound angel hair pasta
freshly grated Parmesan for serving
Put beets and olive oil in large skillet. Sprinkle with salt and pepper and cook over moderate heat, stirring, until just tender. Add garlic and cook for another minute. Add broth and simmer until beets are very tender. Add remaining ingredients except pasta and cheese. Boil pasta, top with beet mixture and serve with lots of grated Parmesan.
This recipe is delicious as is, but here are my substitutions: spaghetti instead of angel hair, spring onions chopped instead of the garlic and red onion, chopped beet greens instead of the herbs, and feta cheese instead of parmesan (but next time I'll try ricotta salata). Enjoy!