members recipes

My thoughts on cooking are taking something like fresh pulled from your garden beets and creating simple healthy meal from it using what I have in my own kitchen. This dish was created in the moment, I had no idea what I was going to make other then I though, rice pasta would be great option on an Italian menu and I have these gorgeous beets. I would serve this to a friend, even an Italian friend for a light and simple lunch.

Ingredients
2 garden fresh beets, including stems(around 10) and leaves(around 10)
1 large clove of spicy garlic like Russian
½ small red onion
1/8 tsp caraway seeds
Maldon Salt
Fresh ground pepper
2-3 tbsp grape seed oil, for frying
1 tbsp good quality olive oil for drizzling on top for finishing touches
1 tbsp butter
1 cup rice pasta penne or whatever your favorite pasta is, I like a wheat-free choice.
3 tbsp of goat cheese (soft unripened)
Splash of balsamic
Italian parsley to garnish

Method
Start by pealing and slicing beet roots, place in roasting dish and toss together, grape seed oil and salt, bake at 400 degrees, stir a few times and cook till tender and roasted.
Boil pasta and cook according to instructions.
Fry 1 tbsp oil with chopped onion, garlic and beet steams and caraway seeds, cook till tender.
Add chopped beet leaves and salt, cook till leaves are tender and edible.
When pasta is done, drain and add it to fried mixture and add 1 tbsp butter, toss in roasted beets and taste to check salt level.
Get a big white bowl and serve up a portion, working quickly to keep it all hot,
Last crumble goat cheese and drizzle olive oil and balsamic over the top.
finish with Italian parsley and fresh cracked pepper.
Serves 1-2.