Golden Beet, Toasted Walnut, and Goat Cheese Penne

Name: Golden Beet, Toasted Walnut, and Goat Cheese Penne
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Unsalted butter, 1 tablespoon; Olive oil, 1 tablespoon; Golden beets, 1 bunch, greens attached (about 1 lb/500 g); Penne pasta, ¾ lb (375 g); Vegetable broth, ½ cup (4 fl oz/125 ml); Garlic, 1 large clove, thinly sliced; Coriander seeds, 2 teaspoons lightly crushed; Toasted walnuts, ½ cup (2 oz/60 g), roughly chopped; Goat cheese or creamy feta cheese, ¼ lb (125 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Earthy beet greens become meltingly tender when simmered with sliced beets in broth. I add penne, creamy goat cheese, and crunchy walnuts to make a bunch of beets a satisfying meal in about 30 minutes.

Ingredients

Golden beets, 1 bunch, greens attached (about 1 lb/500 g)
Olive oil

Dinner
Spring
Pasta
Vegetarian

Method

Separate the beets from their greens; discard the stems. Peel the beets and cut them into ¼-inch (6-mm) wedges. In a large bowl of cold water, wash the greens, then spin them dry in a salad spinner. Transfer the greens to a cutting board and chop them coarsely.
In a large sauté pan, warm the oil and butter over medium heat. Add the beets and coriander seeds and