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
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.