Penne with Roasted Beets, Beet Greens, and Fresh Chevre
July 11, 2013 • Pasta & Pizza
It seems like for the past 10 years, every restaurant has a salad on the menu with roasted beets and goat cheese. The flavors just happen to work really well together. But you might not know that the greens are edible, are delicious, and are packed with nutrition. So I decided to take those flavors in a new direction.If you follow me on Instagram or Facebook, you might have seen me post these gorgeous baby beets from the Pearl St. Farmer’s Market a week or so ago. With baby beets, especially when purchased freshly picked at the market, you’ll have way more greens than beets.So I cut off the greens……and diced up the beets so they would roast quickly.I cleaned and chopped the greens, then sautÃ©ed them in some olive oil with garlic while the beets roasted and the penne cooked.I tossed the hot drained pasta with the creamy fresh chÃ¨vre from the market, the roasted beets, the sautÃ©ed greens, and some pine nuts for crunch. So good and so easy!
- 4 small beets, peeled, diced
- olive oil for roasting
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- greens from the beets, cleaned and chopped
- 4 ounces penne pasta, cooked al dente and drained
- 4 ounces fresh, creamy chÃ¨vre cheese
- 2 tablespoons pine nuts
- Toss beets with oil and roast at 375 degrees until soft and caramelized. While beets are roasting, heat olive oil in a large skillet over medium high heat with garlic for one minute. Add greens and sautÃ© until slightly soft, about 3 minutes.
- Toss roasted beets and cooked greens with the hot pasta and stir cheese in to melt. Pour into two bowls and top each with pine nuts.