Pasta with Roasted Beets, Beet Greens and Pine Nuts
Recipe type: Entree

  • 1 bunch beets with greens
  • ¼ cup pine nuts or walnuts, toasted
  • 2 Tbsp. Driftless Sunflower oil (or olive oil)
  • 1 cippolini onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon raspberry balsamic vinegar
  • ½ ounces pasta (bow-tie or penne work the best)
  • nutritional yeast or feta cheese
  • salt and freshly ground pepper, to taste

  1. Roast beets tossed with oil and salt at 400F, reserving beet greens.
  2. Cut roasted beets into wedges.
  3. Wash beet greens well, and cut into 1 inch pieces.
  4. Cook pasta until al dente, drain, reserving ½ cup pasta cooking liquid.
  5. Heat oil in a skillet. Add onions and saute on low to medium-low until soft and golden brown, about 18-20 minutes. Add garlic and and stir 2 more minutes. 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. Sprinkle with toasted pine nuts. Serve with nutritional yeast or feta cheese, if desired.