From Janine McCormick, Inspired by Cassandra Purdy of Riverbank Farm, Roxbury, CT.
1 bunch beets
2 to 3 TBSP olive oil
2 to 3 scallions coarsely chopped, green part only
salt and pepper to taste
2 to 4 cloves garlic, minced
½ tsp dried oregano (or 1 tsp fresh)
½ to ¾ lb of pasta, cavatelli or cavatapi, or any short pasta shape
½ tsp dried basil (or 1 TBSP fresh)
Bring a pot of salted water to boil and cook the pasta al dente.
Coarsely chop the beet greens; slice the beets into rounds and then ½ inch strips. Steam the beets until the beets are soft enough to stick a fork in, remove from the heat. Heat the olive oil in a skillet, once hot add the garlic and sauté one minute. Then add the beets and beet greens, basil and oregano. Toss together and cook until the greens are wilted.
Drizzle a little olive oil over the pasta, add the scallions, beets and greens and toss well. Add salt and pepper to taste, top with goat cheese and enjoy!