I have a lot of beet greens to work with. I wanted to do something more than toss them in a salad, so it’s a good thing I found this recipe. Actually, it’s a great thing I found this recipe, since it is delicious.
How did I find it? I can’t remember. I was probably searching for “beet greens + pasta” in Google, hoping to get a few easy recipes. I don’t even know if I found a recipe or if I just saw the title and went “Yes… That one…”
And even with my limited skills it was delicious. It made a hell of a mess of my pot (melted cheese is delicious but can be difficult to clean), but I forgive it. I could never stay mad at you, Feta Cheese.
Penne Pasta with Beet Greens and Feta
- Penne Pasta
- Beet Greens
- Feta Cheese
- Olive Oil
- Seasoning (I used Italian & Greek)
Blanch the Greens. Cook the pasta until al dente (instructions should be on the box, if you have the kind that comes in a box). Drain the pasta & put back in a pot on almost-medium heat. Add olive oil & Italian spices & Greek spices, mix together. Add the greens & feta & toss until all ingredients are warm.
End Result: I can’t explain why I love this dish so much – maybe it’s the cheese? But it’s easy enough (only 1 veg to blanch this time), not many ingredients, and you can make a whole bunch at one time (yay leftovers!).
I was thinking of bottling the beets I got, but then I read some recipes and it all seemed like too much work (plus I only had about 5 beets). So I went with the next best thing – beet and goat cheese salad.
If you mention that something has goat cheese in it I’ll go for it. I had a salad like this at Bistro Le Coq a while ago, which was delicious, so I was more than ready to try and replicate it.
Roasted Beet and Goat Cheese Salad
Cut the leaves off the beets, leaving about an inch of stem (don’t cut off their roots). Wash and dry the beets.
Put the beets on tin foil, drizzle with olive oil, then wrap up the beets in the tin foil. Bake at 425 for about 1 hour. The beets are done if a knife goes through them easily (try not to pierce the foil while doing this).
Remove the beets from the oven (be careful because there will probably be a bunch of beet juice in the foil which will dye everything pink) and let them cool down enough to be handled. Cut off the tops and the roots, then peel the skins off. Your hands will turn pink, as will everything else the beets touch, but if you rinse your hands after each beet you should be fine.
Cut the beets into pieces (I cut them in half and then sliced them). Cut up lettuce, top with beets and chunks of goat cheese. Top with dressing.
Mix together equal parts olive oil and balsamic vinaigrette, then add some freshly ground pepper. Top salad with dressing.
End Result: YES. I could probably add something else to the salad, since it seems very basic, but roasted beets are delicious and goat cheese is awesome.
While towels* can be very useful in the kitchen (the amount of times I wash my hands or spill something would surprise you – or not), I always make sure that I have a pencil nearby when baking.
Whenever I make a recipe for the first time, I always treat it as a trial run. What works perfectly for someone else might not work for me. Maybe it’s too salty or not sweet enough for my taste. Or maybe I completely misunderstood the instructions and need to write it a different way so that there are no misunderstandings in the future. Or maybe I had a thought about a fun ingredient to add to it. Whatever it is, I make a note of it in the recipe to be better prepared next time.
So here’s to the recipes I need to make a second time (Salted Chocolate and Caramel Tart), the recipes that don’t require modification (Chocolate Chip Cookies), and the recipes I just can’t get right (Wheaten Bread**).
*see: The Hitchhiker’s Guide to the Galaxy (Douglas Adams)
**this bread will be the death of me