SPAGHETTI WITH BEET GREENS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
- 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
- 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
- 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
- 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.
GREEK BEET AND BEET GREENS PIE
I've made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets. This will now be a regular dish I make with beets in my house. This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble. If you are gluten-free and can't use phyllo, you can make this as a crustless gratin.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h40m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast beets as directed and allow to cool. Slip off skins and slice in rounds.
- Bring a large pot of water to a boil, salt generously and add beet greens. Blanch 1 minute, remove from water with a skimmer and transfer to a bowl of cold water. Drain and squeeze out excess water, taking greens up by the handful. Chop coarsely.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, 5 to 8 minutes, and add garlic and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and stir in blanched greens and salt and pepper to taste. Stir until ingredients are mixed and remove from heat.
- Whisk eggs in a large bowl and crumble in feta. Whisk together, then stir in greens and beets. Add chopped fresh parsley, mint and dill. Season to taste with salt and pepper.
- Preheat oven to 375ºF. Combine butter and remaining 2 tablespoons olive oil in a microwave-safe cup or bowl or in a small saucepan, and heat gently (50 percent power if using microwave) until butter has melted. Lightly brush a 10-inch straight-sided tart pan or cake pan, either ceramic or metal, with butter/oil mix.
- Lay a sheet of phyllo in the pan, tucking it into the seam, with edges overhanging the rim. Brush phyllo lightly with butter/oil mix and turn the pan slightly, then place another sheet on top, positioning it so the edges overlap another section of the pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so the overhang on the rim of the pan is evenly distributed and covers entire pan.
- Fill lined pan with beet and greens mix, scraping every last bit into the pan with a spatula, then fold overhanging phyllo edges in over the filling, brushing each one lightly with butter/oil mix. Layer remaining 5 sheets of dough over filling, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges down into the sides of the pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake for 40 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Recrisp crust in a low oven for 10 to 20 minutes if necessary before serving.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 7 grams, TransFat 0 grams
BEET PASTA WITH RICOTTA
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
- Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
- Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.
Nutrition Facts : Calories 591 g, Cholesterol 10 g, Fat 27 g, Fiber 13 g, Protein 21 g, SaturatedFat 4 g, Sodium 180 g
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