I was out in my backyard this morning when I noticed some of the beets were coming out from the ground, they looked small but if I didn’t pull them out I am sure something would get to it before I did…so I pulled out 3 bunches of beets!
I just love beets, when I was pregnant with my son one of my cravings was pickled beets!
The great thing with beets is that not only is the bulb edible but all of it is! The stems, leaves are edible and delicious! Its the perfect veggie that goes a long way….you can even use the liquid from the beets after boiling….haven’t decided yet what will become of that….I will keep you posted….stay tuned!
I love pasta with garlic, peperoncino and olive oil, what makes it even better is adding greens to it! This is a simple ,yet delicious pasta dish that the whole family will love!
From my kitchen to yours Bon Appetit!
What you will need:
- 3-4 whole bunches of beets included stems and leafs
- 1 450 g bag of Rigatoni pasta
- 4 cloves of garlic
- 1/2 tsp peperoncino flakes
- 2 tsp salted butter
- 2 tsp + olive oil
Rinse beets, cut of bulbs and boil till tender or roast which ever you prefer. Cut stems and leaves. Meanwhile boil pasta in salted water, and in another pot melt butter and add olive oil, saute chopped garlic add peperoncino flakes cook till fragrant, add in the stems and leaves, cook till wilted season with salt. With a ladle add some pasta water to the greens and drain the pasta add to the beets. Peel the bulbs and cut up add the pasta, serve with Parmesan cheese. Enjoy!