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

Goat Cheese                                                   

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!