Ingredients
Units
Scale
- 2 medium fresh organic or local beets with leaves*
- 1/4 cup unsweetened jasmine green tea (or water), hot or cold
- 1 1/2 tablespoons extra-virgin olive oil
- Juice and zest of 1/2 lemon (1 1/2 tablespoons juice)
- 2 large garlic cloves
- 3/4 teaspoon sea salt
- 10 ounces dry whole grain linguine
- 2 ounces soft artisanal goat cheese or soft cashew cheese, crumbled
- 1/4 cup fresh small basil leaves
Instructions
- Preheat the oven (or toaster oven) to 350°F. Wash, dry, and remove the leaves from the beets; thinly slice the leaves and chill until ready to use. Wrap the beets in recycled aluminum foil and roast in the oven until cooked through and tender, about 1 hour 15 minutes. When cool enough to handle, scrape off the beet skin using the dull side of a paring knife. Then chop the beets.
- In a blender, add the chopped beets, tea, olive oil, lemon juice and zest, garlic, and salt. Blend until velvety smooth, at least 2 minutes. Set aside. (Hint: Be careful! This puree will stain anything you splatter it onto, including you!)
- Bring a large saucepan of water to boil over high heat. Add salt to the water, if desired. Add the linguine and cook according to package directions. (Alternatively, try my lid-cooking technique to save energy: After stirring the linguine into the boiling water, cover with a lid, and turn off or remove from heat. Let cook without heat per the same timing suggested on the pasta package!)
- While the pasta is cooking, pour the beet puree into a large sauté pan and bring just to a boil over high heat. Reduce heat to medium-low, add the beet greens, and cook while stirring until the greens are wilted, about 5 minutes.
- Drain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta to the beet sauce and gently toss with tongs to combine. Add desired amount of reserved cooking liquid (if any) and gently toss to combine.
- Transfer to a large serving bowl and sprinkle with the goat cheese and basil. Sprinkle with additional lemon zest, if desired, and serve. (Hint: If you have them on hand, pan-toast some pine nuts and sprinkle them onto this pasta, too!)
Notes
Per serving: 360 calories, 9g total fat, 3g saturated fat, 0g trans fat, 5mg cholesterol, 580mg sodium, 60g total carbohydrate, 11g dietary fiber, 8g sugars, 15g protein
*Each beet weighed 6 1/2 ounces without leaves before roasting. After roasting and peeling, the total weight of the beets was 10 3/4 ounces. The amount of sliced beet leaves I used was 2 cups packed.
- Category: Main dish
Nutrition
- Serving Size: 1 1/2 cups