Double Beet Pasta

Hurrah for beets! The sweet earthiness of the beet roots combined ideally with the rich flavors of beet greens, whole wheat pasta, and parmesan cheese.

origin: --Penny Barthel, Albany

3 to 4 beets with their greens
3 cloves of garlic, peeled and minced
olive oil
walnuts, lightly toasted
parmesan cheese, shaved
sea salt
freshly ground black pepper
12 oz. whole wheat pasta


Put on the pot of water for the pasta. Separate the beet roots from their greens. Peel and dice the beets. Heat a heavy covered frying pan over medium heat, add some olive oil and the diced beet roots. Cook covered, stirring occasionally and adding a bit of water if needed to keep them from burning. When beets are mostly soft, add the minced garlic, and chopped beet greens and sauté until they are reduced and softened. Season with sea salt and freshly ground black pepper. When the pasta is done cooking, drain and immediately put it into a hot bowl and add the beet mixture. Drizzle some more olive oil on top, then serve with shaved parmesan cheese and a handful of toasted walnuts. Note: If you’re a greens fan like I am, feel free to add more greens (chard is especially good) with the beet greens.