• 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


  1. Peel and dice the beets. Dry and chop the beet greens; set aside.
  2. Put on a large pot of water to boil for the pasta.
  3. 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.
  4. 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.
  5. Add the reserved, chopped beet greens, lemon zest, and chopped herbs. Stir and cover.
  6. Meanwhile, cook the pasta in boiling water, following the package directions, until al dente. Drain.
  7. 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.