Kizingo EATS: Pasta with Beets & Beet Greens
Are you making your weekend grocery list? Looking for a super easy meal to wow your weekend guests, or just get from stove to table in no time. Look no further!
The star of this recipe: beets.
Before you groan and click "back", hear me out. Beets are incredible. They may not be as accessible as the carrot, exotic as the artichoke, or beautifully curvy as the eggplant, but beets have fabulous flavor and pack a nutritional punch (they are an excellent source of folate, manganese, potassium and fiber). Beets also have nearly as much sugar as 8 ounces of plain yogurt making it an ideal candidate for enticing picky little eaters who might be convinced to eat anything that contains “sugar.”
This recipe hits all the right points: it's easy to prepare, has a short shopping list (with ingredients, you may already have at home, but can certainly get at your local grocery store), is colorful, and has no waste (you even use the beet greens!).
So, in the first of our Kizingo EATS series we present Pasta with Beets and Beet Greens.
Pasta with Beets and Beet Greens
- 1-2 bunches beets (red work best if you want that deep pink color)
- 2-3 Tbsp olive oil
- 2 Shallots, divided and thinly sliced
- 4-5 garlic cloves (or more to taste)
- 1 cup vegetable or chicken broth
- 2 Tbsp fresh lemon juice
- Pinch dried red pepper flakes (optional)
- 2 Tbsp (roughly) chopped fresh herbs (parsley, dill, basil, cilantro ... whatever you have on hand)
- 1/2 lb pasta, preferably spaghetti, linguini, or farfalle
- Fresh goat or feta cheese (optional)
- Toasted walnuts (optional)
- Wash, peel and dice the beets. Dry and chop the beet greens; set aside.
- Cook the pasta in boiling water until al dente and drain.
- While the pasta is cooking, coat the bottom of a cast-iron skillet or sauté pan with olive oil. Over medium heat, cook the diced beets, shallot, and red pepper flakes, stirring often, until the beets are almost tender. Add the garlic, stir, and cook for 1 minute, then add the broth and lemon juice.
- Bring to a simmer and cook until the beets are tender and the broth is reduced to a syrup-like consistency (I find that it helps to cover for 5-10 minutes, then uncover and continue to reduce). If necessary, add more broth or water. Add the reserved, chopped beet greens, lemon zest, and chopped herbs. Stir and cover.
- Once the beet greens have wilted, season to taste with salt, then toss the beet mixture with the drained pasta. Serve with cheese and toasted walnuts.
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