This tasty and colorful pasta is a great way to use early summer beets.
1 bunch beets
1–2 Tbl butter
1 Tbl. cider vinegar
1 Tbl. olive oil
2 cloves garlic or alliums of choice
~2 ounces cheese, crumbled or grated
1 bunch chives (optional)
1/2 pound pasta of choice
Thinly slice (or grate) the beet roots. Heat butter in a skillet on low-medium heat. Add beets and cook until tender, ~10–15 min. Season with cider vinegar, salt, and pepper. Remove from heat & set aside.
Meanwhile, heat a large pot of water for the pasta. Check the recommended cooking time for the pasta. The goal is to time the pasta so it finishes cooking when the greens are done.
Mince the garlic. Wash the beet greens and slice into thin ribbons. Mince chives, if using. Start to cook the pasta in salted, boiling water.
Heat olive oil in a skillet on low heat. Eight or so minutes before the pasta is done, sauté the garlic in the oil for a minute or so. Add the greens & cook until tender, approx. 4-6 minutes. Add the cheese & chives (if using).
When the pasta is al dente, drain it. Toss beets, greens, and pasta together. Serve with extra cheese.