Steamed Beets and Greens with Goat Cheese over pasta

By Janine McCormick, from Fort Hill Farm in Connecticut

1 bunch beets
2 to 3 TBSP olive oil
2 to 3 scallions coarsely chopped, green part only
salt and pepper to taste
2 to 4 cloves garlic, minced
Goat Cheese
½ tsp dried oregano (or 1 tsp fresh)
½ to ¾ lb of pasta, cavatelli or cavatapi, or any short pasta shape
½ tsp dried basil (or 1 TBSP fresh)

Bring a pot of salted water to boil and cook the pasta al dente.
Coarsely chop the beet greens; slice the beets into rounds and then ½ inch strips. Steam the beets until the beets are soft enough to stick a fork in, remove from the heat. Heat the olive oil in a skillet. Once hot add the garlic and sauté one minute. Then add the beets and beet greens, basil and oregano. Toss together and cook until the greens are wilted.
Drizzle a little olive oil over the pasta, add the scallions, beets and greens and toss well. Add salt and pepper to taste, top with goat cheese and enjoy!

Certified Organic Vegetable CSA shares