Pasta with Roasted Beets, Beet Greens and Pine Nuts

From Jeanette's Healthy Living

Adapted from Bon Appetit. I used red beets instead of yellow in the original recipe, and decided to roast them for a deeper, sweeter flavor profile. The caramelized onions are a must (although I adjusted the cooking time as it was too long in the original recipe). I also added a splash of raspberry balsamic vinegar to add a little bit of tang. A sprinkle of nutritional yeast on top (vegan version) or goat cheese would be nice. 
Printable Recipe

Ingredients:

  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 bunch beets with greens
  • 1 tablespoon raspberry balsamic vinegar
  • 8 ounces gluten-free pasta (I used farfalle or bow-tie pasta)
  • nutritional yeast or goat cheese, optional
  • salt and freshly ground pepper, to taste
  • fresh chives, for garnish

How To Roast Beets:

  1. Preheat oven to 425 degrees.
  2. Cut greens off of beets and reserve for later. Wash and trim beets, leaving a bit of the ends attached.
  3. Place beets in a shallow pie pan with 1/4" inch of water.
  4. Cover pan with aluminum foil.
  5. Bake 40-60 minutes, until a knife pieces the beets easily. Roasting time depends on the size of the beets. I had small and medium size beets, and ended up baking them for 60 minutes.
  6. Remove beets from oven and let cool.
  7. Skin will peel off beets easily, either using a paring knife to gently scrape the skin off, or using your fingers.

Directions To Make Pasta with Roasted Beets, Beet Greens and Pine Nuts:

  1. Cut roasted beets into wedges.Wash beet greens well, and cut into 1 inch pieces.
  2. Cook pasta until al dente, according to directions. Drain pasta, reserving 1/2 cup pasta cooking liquid.
  3. Heat olive oil in a skillet. Add onions and saute on low to medium-low until soft and golden brown, about 18-20 minutes. 
  4. Add garlic and and stir 2 more minutes. 
  5. Stir in beet greens along with raspberry balsamic vinegar. Cook for 2-3 minutes until tender. 
  6. Toss cooked pasta with onion/beet greens, and roasted beets. Add pasta cooking liquid to moisten if desired. 
  7. Season to taste with salt and freshly ground pepper.
  8. Sprinkle with toasted pine nuts.
  9. Serve with nutritional yeast or goat cheese, if desired.


Serves 3-4