Meals from the Garden: Beets & Pasta

Our garden keeps on growing!

Each new thing we get to eat from it makes for quite an exciting night! Our golden beets have really started to take off - so it was time to taste a few. What I love about beets is that you get two treats in one plant - the actual beet and the beet leaves. I think this was actually the first time I've ever eaten beet leaves and I love them! They might be my new favorite leafy green.

Just like last week, this post is more of a meal idea than a recipe. A nice bed of gluten free pasta (our favorite is Ancient Harvest Quinoa pasta) is a great way to showcase fresh ingredients straight from the garden.

Beets & Pasta

Ingredients

2 medium golden beets and leaves, scrubbed and washed

4 garlic scapes

5 tbsp olive oil

1 box gluten free pasta, cooked to instructions on the box

1/2 cup pecorino romano, shredded

1/4 cup pine nuts

Make

Preheat the oven to 450 degrees.

In a small baking dish, use tinfoil to create a pouch.

Place the 2 beets and 2 tbsp olive oil in the pouch.

Seal, cover, and roast for about 1 hour or until they're fork tender.

In the mean time, slice the the beet greens to 1 inch wide strips and the garlic scapes into 1 inch long pieces. 

Heat 3 tbsp of olive oil in in a pan on medium, add the beet greens and garlic scapes - sauté until tender. 

Add to the cooked pasta, along with 1 tbsp olive oil and pine nuts.

Once the beets are cooked, remove the skin and slice into eighths. 

Add to the pasta mixture, serve, and top with cheese.

Makes 2 servings.