The plan for the beets themselves is brownies, or maybe cupcakes. If chocolate and bacon can't fix beets, nothing can.
Pasta with Beet Greens, Tomatoes, and Pancetta
- 2 tbs olive oil
- 4 oz diced pancetta
- 2 shallots, thinly sliced
- 1 1/2 cups halved grape tomatoes
- 3 garlic cloves, minced
- 1 small bunch beet greens, stems removed, sliced into strips width-wise
- 8 oz spaghetti
- shredded Parmesan
Heat the olive oil in a skillet. Add the pancetta and cooking, stirring occasionally, until crisp. Remove the pancetta with a slotted spoon and drain off all but 2 tbs of the fat.
Add the shallots and saute them until they begin to caramelize. Add the tomatoes and garlic cloves, and cook until the tomatoes begin to soften, about 2 minutes. Add the beet greens and cook until they begin to wilt, about 3 minutes. Season to taste.
Meanwhile, cook the spaghetti. Reserve about 1/2 cup of the pasta water. Add the drained spaghetti back to the pot, and stir in the greens mixture. Add as much water as needed to make a smooth sauce. Serve with Parmesan cheese.