Penne with Roasted Beets, Beet Greens, and Fresh Chevre

July 11, 2013  •  Pasta & Pizza

roasted beets and greens pastaIt 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.beets rainbow baby beetsIf 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.beets rainbowSo I cut off the greens…beets to roast…and diced up the beets so they would roast quickly.beet greensI cleaned and chopped the greens, then sautéed them in some olive oil with garlic while the beets roasted and the penne cooked.beets and greens pastaI tossed the hot drained pasta with the creamy fresh chèvre from the market, the roasted beets, the sautéed greens, and some pine nuts for crunch. So good and so easy!

Penne with Roasted Beets, Beet Greens, and Fresh Chevre
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 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 chèvre cheese
  • 2 tablespoons pine nuts
  1. 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 sauté until slightly soft, about 3 minutes.
  2. 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.


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