We picked up three organic sugar beets at the open market on Saturday. Plus we have a new package of spinach spaghetti. So we put the two together for a light dinner with a cucumber salad and some mixed olives.
Serves 3
Time the cooking of the beets with the cooking of spaghetti to have both done at the same time.
spaghetti or gluten free spaghetti
3 organic sugar beets with the green stems, washed to remove any dirt
olive oil
3-4 thinly sliced garlic cloves
some mint and parsley leaves, tear a little
some Parmesan cheese or dairy free cheese
1. Cook the spaghetti as directed on the package or bring a pot of cold water to a boil. Stir in the pasta and cook about 9 minutes. Drain, reserve 1/4 cup (60 ml) of the cooking water.
2. Cut the beet green stems into small pieces.
3. Cut the larger leaves into wide strips.
4. Sauté the garlic in some oil, about 3 minutes. Either leave the garlic or remove it with a spoon.
5. Sauté the stems about 3-4 minutes. They are done when you Insert the tip of a knife into the stems without resistance.
6. Add the beet greens, toss to coat them with oil, and cook about 3 minutes. Reduce the heat to medium-low.
7. Pour the pasta on top of the greens. Add the mint and parsley leaves.
8. Add the reserved pasta water.
9. Drizzle some olive oil on top, then toss with tongs.
9. Serve the cheese on the side or on top of the pasta.
