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Lentil Rotini with Golden Beets

Updated: May 30, 2018

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.

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