Nothing Beets Pasta and Beans

Here’s a recipe to let that beautiful bunch of fresh-from-the-farmers-market beets take center stage for your dinner – greens and all.

Creamy Pasta, Beans, and Greens with Roasted Vegetables
Serves 3-4

1 bunch (4 or 5) small to medium beets, with greens
4 to 6 small carrots
1 T olive oil
8 oz radiatori or other short pasta
15 oz can white beans
2 T butter
4-6 cloves garlic, sliced
1/4 c flour
1 t dry mustard
1/2 t ground coriander
1 1/2 cup milk
1/2 cup grated Parmesan cheese
salt & pepper

First, prep your veggies. Cut the tops off of the beets and set them aside. Use a paring knife or a peeler to remove roots, strings, and any rough spots from the beets. Cut them into 8 or 12 pieces each. Place in a large bowl, adding the carrots once you’ve washed, trimmed, and sliced them.

For the beet greens, wash them thoroughly and cut off the stems. Stack the leaves and chop them into 1-inch squares.

Preheat the oven to 400°

Set a pot of water to boil.

Toss the beets and carrots with 1 T olive oil and coarse salt. Spread them in a single layer on a non-stick baking pan and roast at 400° for 15 to 20 minutes, or until they are tender in the center.

Cook the pasta according to package directions. Wash and drain your beans, and if they are hard, throw them into the pasta pot towards the end of cooking.

Meanwhile, make the sauce. Melt the butter, add the garlic, and sizzle it for a moment. Add the beet greens and a pinch of salt, and stir until they are wilted. Cover the pan and simmer the greens until they are fairly tender. Stir in the flour – this will form a big ugly lump, but don’t worry. Once the flour is all moistened, gradually add the milk, stirring constantly. Eventually the greens will be floating in a lump-free sauce. Let this come to a simmer, stirring occasionally, until thickened. Turn off the heat, and stir in the Parmesan cheese until melted. Taste the sauce and add salt and pepper as desired.

Once you’ve drained the pasta, return it (and the beans) to the pan. Pour in the sauce and stir until well-combined. Serve with the roasted beets and carrots on top.