This is a very quick and economical meal that uses both parts of the beet. You should start with a beautiful bunch of beets. You will get best results from using Chiogga beets, that I have used here, or golden beets – the red ones make everything red. Choose beets that have fresh leafy greens.
The greens in the pasta sauce are made yummy by the magical mediterranean flavours of anchovies, capers, garlic and olives. I keep these ingredients on hand all the times, because I know I can use them to enhance the flavours of any vegetable or protein in a wide variety of ways. If you follow this blog you will see I use these ingredients a LOT.
The crunchy, earthy sweetness of raw beets balance perfectly with the parmesan and capers. This salad is also goes well beside any protein or with soup for a light lunch.
Shaved Beet and Parmesan Salad
5 medium beets
2 tbsp lemon juice
3 tbsp olive oil
1/2 tbsp white wine vinegar
1 tbsp or more capers, rinsed.
2/3 cup shaved parmesan cheese (do this with a peeler)
Peel the beets and slice very thin with a mandolin or shave with a peeler.
Toss the beets with the lemon juice in a small bowl, and let marinate 20-30. Drain the lemon juice from the beets and toss them with the capers and Parmesan. Just before serving, whisk together the olive oil, vinegar, salt and pepper and pour over the beets.
Spaghetti with Tapenade Beet Greens
3 tbsp good quality bread crumbs
greens from 5 beets
400 grams spaghetti or linguine
3 tbsp olive oil
4 anchovies filets, finely chopped
2tbsp capers, finely chopped
2/3 cup Kalamata olives, finely chopped
Set a large pot of well salted water to boil and preheat the oven to 150 F. Spread the breadcrumbs on a baking sheet and bake until lightly toasted, shaking the pan every few minutes.
Wash and steam the greens until tender, 5-10 minutes. Drain well, squeezing out most of the liquid and chop roughly..
Drop the pasta in boiling water.
Heat the olive oil in a saucepan over medium heat and add the garlic. Just as it starts to brown stir in the anchovies, lower the heat a bit, and cook for a couple of minutes mashing the anchovies with a fork until they dissolve.
Raise the heat back to medium, add the beet greens, and saute for 2-3 minutes. Off the heat, stir in the chopped capers and olives, and cover.
Drain the pasta and toss with the sauce and toasted breadcrumbs.