Ingredients
- 1 bunch of beets, diced, with greens
- 2-3 tablespoons olive oil
- 1 shallot, diced
- a pinch of dried red pepper flakes
- 3 cloves of garlic, peeled and minced
- 1 cup stock
- juice of 1/2 a lemon
- zest of 1 lemon
- 2 tablespoons chopped fresh herbs (parsley, basil, cilantro, dill)
- salt to taste
- 1/2 pound angel hair pasta
- fresh grated parmesan cheese
Directions
- Peel and dice the beets. Dry and chop the beet greens; set aside.
- Put on a large pot of water to boil for the pasta.
- Coat the bottom of cast-iron skillet or saute pan with olive oil. Over medium heat cook the diced beets, shallot and red pepper flakes, stirring often, until the beets are almost tender.
- Add the garlic, stir and cook for 1 minute, then add the stock and lemon juice. Bring to a simmer and cook until the beets are tender and the broth is reduced to a syrup-like consistency. If necessary, add more broth or water.
- Add the reserved, chopped beet greens, lemon zest, and chopped herbs. Stir and cover.
- Meanwhile, cook the pasta in boiling water, following the package directions, until al dente. Drain.
- Once the beet greens have wilted, season to taste with salt, then toss the beet mixture with the drained pasta. Serve with grated Parmesan cheese.