I’m not sure about you, but I love finding inspiration everywhere.This Golden Beets with Dinosaur Kale Over Pasta was inspired by a visit to the Old Town Farmers Market in Alexandria, Va. during a weekend roadtrip with my best friend.
The veggies at the market were just beautiful. Tables and tables full of fresh produce with a large water fountain in the background made the perfect setting.
It has a light lemon, wine sauce that fits perfectly with the slight sweetness of the beets. red onion a d garlic adds an extra depth. I served this over gluten-free ziti pasta, but feel free to pick your own. Finishe it with sea slat and freshly ground pepper. If you’re not worried about it bring vegan, sprink some freshly shaven parmesan over it.
Golden Beets with Dinosaur Kale Over Pasta
By Michelle Maskaly, The Adirondack Chick
3 golden beets, peeled and cut into 1/2 inch to 1/4 inch chunks
2 cups chopped dinosaur kale
1/2 cup chopped red onion
1 clove garlic, chopped
1 cup white wine
2 tablespoons olive oil
Bring a pot of water to a boil and add the beets. Cook for about 10 minutes or until they are tender.
In the meantime, in a large pan, heat the oil and add in the onions and garlic. Saute, but make sure they don’t burn.
Add in the wine and the drained beets. Bring the wine and vegetable mixture to a boil and then similar. Once the pasta is almost done, add in the kale to the beet mixture.
In the same water the beets were in, cook the pasta until tender. Once the pasta is almost done, add in the kale to the beet mixture. Drain pasta, rinse under warm water and stir into the beet mixture.
Season with salt and pepper when served.