Recipe of the Week: Penne with Beets, Beet Greens, Goat Cheese and Walnut

I have been so excited to use my fresh produce from the farmer's market. I started off the week by using a recipe from the association that coordinates my local farmer's market. It is a great pasta dish that uses my new favorite thing in the world, goat cheese, and something I've never really known what to do with, beet greens.

Just a forewarning, this makes A LOT of pasta. Be prepared to feed an army or have leftovers for days, maybe even weeks.

Penne with Beets, Beet Greens, Goat Cheese and Walnuts

2 bunches beets, with greens, trimmed and scrubbed - Save the beet greens (side note: I didn't actually get my beets at the farmer's market, I know....but they didn't have the beets with the greens still attached, so I had to go to my local supermarket.)

8 oz whole wheat penne

1/4 extra-virgin olive oil

1/4 cup heavy cream

4 garlic cloves, thinly sliced

1 tbsp chopped tarragon (I couldn't find this so I used basil instead)

1/4-1/2 tsp red pepper flakes

4 oz fresh goat cheese, crumbled (1/2 cup)

3/4 cup walnuts

Preheat oven to 400 degrees.

Bake beets wrapped in foil for about 45 minutes. In the meantime, wash the beet greens and cut into 1/2 inch wide strips, set aside. When the beets are done, cool them under cold water and peel skin off. Trim ends and cut into 1/2 inch thick slices.

Cook pasta until al dente, about 8 minutes.

In a skillet, heat oil. Add garlic, basil, and pepper flakes, cook about 1-2 minutes. Add beets and greens, until the greens are wilted.

Drain the pasta and add it to the pan. Stir in goat cheese and creme and bring to a simmer. Season with salt and pepper. Sprinkle with walnuts.

Serve immediately.

By the way, I've been fine with eating beets from a can. It just seemed like too much work to cook them in the oven. But, it was so worth it. They smelled so good! No more canned beets for me.

Should you eat a sizable portion of this beety meal, just be prepared for a health freak-out the next day. Just a warning. You're probably not hemorrhaging. But, who am I to say? I'm no doctor.

And here's my kitty. She does not eat beets. She's cute, isn't she? Sweet? Well....

Recipe of the week: Katy's Beet Pasta

Who is Katy and why am I posting her beet pasta recipe on my blog? This actually comes from my friend Alisa, who got it from her friend Katy (who heard from Larry that Susie and Bobby were going steady...). I'm always looking for new ways to eat beets, and this looks tasty!

Katy's Beet Pasta
One bunch of Beets (with beet greens or you can use spinach instead)
One box o pasta radiatore, prepared
Chicken broth/water
Olive Oil for Sautéing
Parmesan or Romano Cheese, to taste

Chop beets. Sauté beets in olive oil under tender (add chicken broth or water after about fifteen minutes.) Add spinach or beet greens to wilt them. Mix with pasta radiatore.
Serve with Parmesan or Romano cheese.

Thanks Alisa...and Katy!

Food of the week: Beets

Food of the week: BEETS

Benefits:

• Low in calories
  
• Good source of Folate, Maganese, Potassium, Fiber, Vitamin C, Magnesium, Tryptophan (watch out turkey!), Iron, Copper, and Phosphorus
  
• Help protect against Heart Disease, Birth Defects and Colon Cancer
  
• They're pretty!
  
• And they're tasty
  

Drawbacks:

• They dye your fingers, clothes and countertops (but the color is easily washed out)
  
• May turn your urine red or pink

Ways to eat beets:

• In a salad with onions, veggies, black beans, corn, and tuna. YUM!!!!


• Roasted in the oven with shallots or onions


• Sauteed with butter
  

Note: The wonderful thing about beets is that not only can you eat the tasty root, but the leaves are edible and nutritious as well. I've never tried any recipes with beet leaves, but am open to trying some. The Beet - the vegetable that keeps on giving.

Little known fact: Beet powder is used as a coloring agent for many foods. Some frozen pizzas use beet powder to color the tomato sauce.