Yesterday I went to a grocery store that I do not normally go to and I was very pleasantly surprised that this store, which quite frankly has a lacking produce department, had these little golden wonders! I snatched these babies up and went to work on how I can cook them uniquely.
Here is a concoction with very tasty and savory lentil rotini!
3 medium golden beets, with top greens
3 tablespoons olive oil
3 medium onions, sliced
1 teaspoon dried oregano
salt and pepper to taste
4 garlic cloves, minced
3/4 cup of pepitas (pumpkin seeds)
2-8 ounce packages of lentil rotini, cooked. Reserve 2 cups pasta water.
Grated Parmesan cheese (vegan or regular) for serving
Scrub beets gently, and boil with water to cover until beets are tender. Remove from water to cool. Peel and cube. Set aside.
Saute olive oil, onions, oregano, salt & pepper in a large skillet until the onions are tender and turning brown. Add garlic and pepitas and saute a further 1-2 minutes until the garlic is fragrant.
Turn stove to medium low. Chop beet greens and sprinkle over the onion mixture. Allow to wilt for 3-4 minutes.
Pour reserved pasta water over the onion mixture and add pasta and beets.
Cover and simmer for 4-5 minutes, remove from heat and allow to thicken.
Season with additional salt and pepper and serve with parmesan cheese.