From the blog “Lazy Smurf’s Guide”
- 1 bunch beets, with greens, divided and chopped
- 1 Tbsp. olive oil
- 1 small onion, diced
- .5 tsp dried red pepper flakes
- 5 garlic cloves, peeled and minced
- 1 cup vegetable broth
- 3 Tbsp. fresh lemon juice
- Zest of 1 lemon
- 2 Tbsp. each of basil and chives
- Salt & pepper
- ½ lbs linguine
First, get a pot of water going for the pasta and then prep all the other ingredients. When the water is boiling add cook the pasta according to directions. Meanwhile, saute the onion and red pepper flakes until the onions are soft. Then add the garlic and the beet roots. After another minute or two when the beets are soft add the broth, the zest, and the beet greens. Cover and cook until the greens are wilted. Add the herbs, the lemon juice, salt and pepper and cook for another minute before you toss with the pasta.
Enjoy with (vegan) Bloodwine!
recipe/ Commander Khartan sutai-Molnoth