I was out of town this past week at my son’s baseball tournament in Florida. We had a blast between watching all the ball games and riding the roller coasters at the amusement parks. Our team won Bronze – congratulations CT Fury!!
Since we were away, I missed the CSA Box pick-up day, so by the time I retrieved my CSA Box, a few of the leaves on the Beet Greens and Broccoli Raab had turned a bit yellow and wilted. The broccoli looked a bit yellow too, but it was still firm. Overall, the vegetables were still very fresh and intact.
According to the weekly CSA newsletter, “the biggest chunk of the farm is planted, and while trying to keep that weeded and watered, we have been trying to get the fall crops of cabbage, broccoli, cauliflower, carrots and beets in the ground. The weather has been for the most part quite pleasant, and crops continue to grow nicely, but about 10 days behind last year’s pace.”
A new dish I tried was Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts as I wanted to be able to use the entire beet, including the greens before they went bad.
I found a lovely Bon Appetit recipe for Farfalle with Golden Beets, Beet Greens and Pine Nuts that sounded perfect. Although my beets were red, I didn’t mind a bit of red staining on the pasta (I actually think it makes the pasta quite pretty). I also decided to roast the beets instead of just boiling them, to add deeper flavor and bring out the sweetness in these beets. For the gluten-free pasta, I chose Le Veneziane Farfalle, which is made in Italy. I recently discovered this gluten-free pasta (made with corn), and the quality is exceptional. Unlike brown rice pasta, Le Veneziane pastas are not gummy and I could not tell they were gluten-free.
How To Roast Beets:
Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts
Adapted from Bon Appetit. I used red beets instead of yellow in the original recipe, and decided to roast them for a deeper, sweeter flavor profile. The caramelized onions are a must (although I adjusted the cooking time as it was too long in the original recipe). I also added a splash of raspberry balsamic vinegar to add a little bit of tang. A sprinkle of nutritional yeast on top (vegan version) or goat cheese would be nice.